This is what I found about the origin of Sauerkraut Balls .... "These tasty little bites hail from Northeast Ohio where they have achieved cult status. It’s not a football or New Year’s Eve party in Akron, Ohio without these delicious one-bite appetizers with German Mennonite origins that are virtually unknown outside of Ohio."
- 1 lb. bulk sausage
- 1/2 cup chopped onion
- 2 can (32 oz.) sauerkraut, drained well and chopped (I used Silver Frost brand that comes in a bag in the cooler or meat section of the grocery store)
- 4 tbsp. fine dry bread crumbs
- 1 pkg. (8 oz.) cream cheese, softened
- 4 tbsp. finely snipped parsley
- 2 tbsp. sweet-hot mustard or honey-mustard (I used sweet-hot)
- 1 dash garlic salt
- 1 dash pepper
- 2/3 cup all-purpose flour
- 2 eggs
- 2 tbsp. water or milk
- 2/3 cup fine dry bread crumbs
- Cooking oil for deep-frying (I used vegetable oil)
- In a large skillet cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
- Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs (4 tbsp.), cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
- Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, cooking oil (365°F) for approximately 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275°F oven.
Serve with Honey Mustard Dipping Sauce