Sauerkraut Balls with Creamy Mustard Dipping Sauce
This Midwestern appetizer plays the tanginess of sauerkraut against mild cream cheese and hearty pork sausage, all within a crisp, golden fried shell.
Ingredients
Sauerkraut Balls
- 1/2 lb bulk pork sausage
- 1 small onion, minced
- 1 clove garlic, minced
- 14 oz sauerkraut, drained and chopped fine
- 2 tbs breadcrumbs
- 4 oz cream cheese, room temperature
- 2 tsp dried parsley (Or 2 tbs fresh)
- 1 tsp caraway seeds
- 1 tsp mustard
- 2 eggs, beaten
- 1/4 cup milk
- Flour, for dredging
- Breadcrumbs, for dredging
Creamy Mustard Dipping Sauce
- 1/4 cup sour cream (Swap with or mix with mayo to cut the tartness)
- 1 cup mustard
- 1 tsp cayenne
Instructions
Sauerkraut Balls
- In a large skillet over medium heat, cook the sausage and onion until the meat has browned. Throw the garlic in during the last minute.
- Drain the sausage of excess fat, then transfer to a mixing bowl.
- Add the sauerkraut, breadcrumbs, cream cheese, parsley, caraway seeds, and mustard. Mix well.
- If it's not too soft, form into balls. If it is a bit soft, just refrigerate it for 30 minutes to an hour.
- Set up the dredging station, starting with about 1/3 cup flour in one bowl, the beaten eggs in a middle bowl, then about 1/3 cup breadcrumbs in a final bowl. Preheat your oil to 360 F.
- Working in batches, dip the balls in flour, then egg, then the breadcrumbs. Fry until golden brown, about 2 to 3 minutes.
- Serve right away or keep warm in an oven heated to 200 F.
Creamy Mustard Dipping Sauce
- Stir together all ingredients. Serve immediately or cover and chill for a day.