Sauerkraut Balls

Ingredients

• 1 lb Ground Pork Sausage (pre‑cooked, crumbled)
• 1 cup Sauerkraut (well drained, squeezed to remove excess liquid)
• 0.5 cup Onion (finely diced)
• 2 Tbsp Butter (unsalted, cut into pieces)
• 1 Tbsp Olive Oil (extra‑virgin)
• 0.33 cup Chicken Broth (reconstituted from bouillon cube)
• 2 Tbsp Dijon Mustard (smooth)
• 1 tsp Caraway Seeds (toasted lightly)
• 2 Tbsp Fresh Parsley (chopped)
• 1 cup All‑Purpose Flour (sifted)
• 3 Eggs (large, beaten)
• 2 Tbsp Water (room temperature)
• 2 cup Panko Breadcrumbs (Japanese style, for extra crunch)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Sauté Onions

   Heat the skillet over medium heat. Add 2 Tbsp butter and 1 Tbsp olive oil. Once melted, add the diced onion and cook, stirring occasionally, until translucent and just beginning to turn golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

2. Add Aromatics

   Stir in 1 tsp toasted caraway seeds and 2 Tbsp chopped parsley. Cook for another 1 minute to release fragrance.

   Time: PT1M

   Temperature: Medium

3. Incorporate Sausage

   Add the crumbled pre‑cooked pork sausage to the skillet. Stir to combine and heat through, about 2 minutes.

   Time: PT2M

   Temperature: Medium

4. Add Broth

   Pour in 0.33 cup chicken broth (reconstituted from bouillon). Stir and let the mixture simmer for 2 minutes until slightly moist but not soupy.

   Time: PT2M

   Temperature: Medium

5. Transfer & Cool Slightly

   Transfer the hot mixture to a large mixing bowl. Let it sit for 3 minutes to cool enough to handle safely.

   Time: PT3M

6. Mix Remaining Ingredients

   Add 2 Tbsp Dijon mustard, 1 cup sifted all‑purpose flour, and the well‑drained sauerkraut to the bowl. Using your hands (wear gloves), mix until the mixture is uniform and no large cream‑cheese‑like blobs remain.

   Time: PT5M

7. Chill the Mixture

   Cover the bowl with plastic wrap and refrigerate for 20 minutes. This firms the mixture, making it easier to shape.

   Time: PT20M

   Temperature: 4°C

8. Form Balls

   Remove the chilled mixture. With gloved hands, roll portions into balls about the size of a small golf ball (≈1 inch diameter). You should get roughly 24 balls.

   Time: PT10M

9. Prepare Breading Station

   In one shallow bowl, whisk together 3 large eggs and 2 Tbsp water. In a second shallow bowl, spread the 2 cup panko breadcrumbs.

   Time: PT3M

10. Bread the Balls

    One at a time, dip each ball into the egg wash, allowing excess to drip off, then roll it in the panko until fully coated. Place the coated balls on a tray lined with parchment.

    Time: PT7M

11. Heat Oil for Frying

    Fill the deep fryer or pot with enough oil to submerge the balls (about 2‑3 inches). Heat to 350°F (175°C). Use a thermometer to verify temperature.

    Time: PT5M

    Temperature: 350°F

12. Fry the Balls

    Working in small batches, gently lower the balls into the hot oil. Fry for 3‑4 minutes, or until they turn golden‑brown and float to the surface. Use tongs to remove and place on paper towels to drain.

    Time: PT8M

    Temperature: 350°F

13. Serve

    Serve the hot sauerkraut balls immediately with mustard, thousand‑island, or your favorite dipping sauce.

    Time: PT0M

Nutrition Facts

Calories

480

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g