Easy Sauerkraut And Sausage Balls Recipes

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours., Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs., In an electric skillet or deep fryer, heat oil to 375°. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.

Steps:

• In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
• In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
• Put mixture in the refrigerator to chill for 30 mins to an hour.
• Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
• Roll balls in flour.
• Add milk to egg mixture and dip flour coated balls into egg mixture.
• Roll balls into bread crumbs.
• Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
• Put on a paper towel-lined plate to drain.
• **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
• From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
• Serve warm, but be careful they are piping hot right out of the oven/fryer.

Steps:

• Cook sausage and onion until meat is brown.
• Drain.
• Add sauerkraut and 2 T bread crumbs to the mixture.
• Combine cream cheese,parsley, mustard, garlic salt and pepper.
• Add to sauerkraut mixture.
• Chill one hour.
• Form into small balls and coat with flour.
• Dip in egg-milk mixture and roll in bread crumbs.
• Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.

Steps:

• In a large skillet, saute onion in butter until tender.
• Add ham and corned beef; cook, stirring often, for five minutes.
• Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
• Mix well.
• Cook for 10 minutes, stirring often.
• Spread sauerkraut mixture on a platter and allow to cool.
• When mixture is cool enough to touch, shape into 1- inch size balls.
• Refrigerate sauerkraut balls for 1 hour.
• Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
• Fry in hot oil in a deep fryer until golden brown.

Steps:

• Rinse and drain kraut.
• Combine with applesauce, flour, onion, and caraway.
• Layer sausage or pork with kraut mixture.
• Bake in tightly covered casserole at 325 degrees Fahrenheit for 2 1/2 to 3 hours.

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

Steps:

• Boil the potatoes till there fork tender, about 20 minutes.
• Mix the sauerkraut, golden mushroom soup and mushrooms together.
• Place the sausages in the bottom of a cassarole dish, place the potatoes on top, and cover with the sauerkraut mix.
• Top with the paprika and either microwave for 10 minutes or bake at 350 for 45 minutes.

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

Steps:

• In a large saucepan, saute onion in butter until tender. Add sauerkraut, sausage, potatoes, apple juice and apple. In a small bowl, combine the brown sugar, flour and caraway; stir into saucepan. Simmer for 35 minutes, stirring occasionally. Garnish with bacon.