One of my traditions when it comes to food for the holidays is making Sauerkraut Balls. This is such a fun recipe to make and has a great taste that most of the family enjoys. I say most because I have a very picky child who refuses to eat sauerkraut!
I usually eat this appetizer plain, but this past year, my husband and kids really enjoyed them with Chick-Fil-A sauce! Who knew?!
I hope you enjoy this as much as our family does!
Yields: approx 24 Sauerkraut Balls
Prep Time: 40 minutes
- 1 pound country sausage
- 1/4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut, squeezed dry and finely chopped
- 3/4 cup plus 2 tablespoons Italian seasoned dry bread crumbs, divided
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley flakes
- 1 egg, beaten
- ground black pepper to taste
- In a large skillet over medium high heat, fry sausage and onion until sausage is evenly brown and onion is soft, about 8-10 minutes. Drain and allow to cool slightly.
- Crumble sausage mixture into a large bowl and add drained sauerkraut, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture.
- Shape sauerkraut mixture into 1 inch balls.
- In a shallow dish, place egg and scramble with a fork or whisk.
- In a second shallow dish, remaining bread crumbs.
- Dip each sauerkraut ball first into the egg, then in the bread crumbs. Air-fry at 400 degrees in batches for approx 8 minutes or until golden brown. If you do not have an air-fryer, you can bake at 400 degrees F for 25 minutes
- Place on rack or plate to cool and serve.