Sausage ‘n Kraut Balls - Frank's Kraut

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Sausage ‘n Kraut Balls
Sausage-n-Kraut-Balls
Votes: 11
Rating: 4.27
You:
Rate this recipe!
Course Appetizers
Cuisine American
Prep Time 10-15 minutes
Cook Time 10-20 minutes
Passive Time -- --
Servings
Ingredients
Course Appetizers
Cuisine American
Prep Time 10-15 minutes
Cook Time 10-20 minutes
Passive Time -- --
Servings
Ingredients
Sausage-n-Kraut-Balls
Votes: 11
Rating: 4.27
You:
Rate this recipe!
Instructions
  1. In a large pot, preheat oil to 350 degrees, over medium heat.
  2. While oil is heating, set up a standard breading station by placing flour, eggs, and breadcrumbs in three separate bowls, one for each.
  3. In a large mixing bowl combine sausage and sauerkraut. Form sausage mixture into 1-inch balls.
  4. Coat them in flour, then eggs and finally breadcrumbs before frying.
  5. Fry until golden brown, about 5 minutes*.
  6. Remove from oil and season with salt and pepper.
Recipe Notes

*Work in small batches so the oil temperature stays consistent.

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3 comments

  • Sharron Robinson

    February 8, 2018 at 8:35 pm

    I make saurkraut balls with ground chuck and corned beef that are very good

    Reply

  • Karen

    March 2, 2018 at 11:35 pm

    Could they be baked in muffin cups on the oven instead of frying

    Reply

    • Frank’s Kraut

      March 13, 2018 at 7:58 pm

      Hi Karen,
      I am sure they can be baked. Unfortunately, I don’t know what temperature and bake time to recommend for you.

      Reply

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Franks Kraut Supper Food
It all started in China. When the rulers of the ancient Chinese Ming Dynasty needed protection from Mongol invaders they began constructing the Great Wall. -To keep workers fed the Chinese began fermenting shredded cabbage in rice wine. This quick and easy method of preparing cabbage allowed it to be kept for months with no costly cooling.

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