Deidra Mangus

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

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Shape sauerkraut mixture into 1 inch balls.
4. In a shallow dish, place egg and scramble with a fork or whisk.
5. In a second shallow dish, remaining bread crumbs.
6. 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
7. Place on rack or plate to cool and serve.