Sauerkraut Balls with Polish Sausage and Corned Beef
Crispy, golden, and bursting with tangy, savory flavor, these Sauerkraut Balls with Polish Sausage and Corned Beef are the ultimate appetizer for any gathering. This tantalizing recipe combines finely chopped Polish sausage, corned beef, and sauerkraut with creamy cheese, fresh parsley, and flavorful seasonings, all rolled into bite-sized perfection. The balls are triple-coated with flour, egg, and breadcrumbs, then fried to a crunchy, golden-brown finish that contrasts beautifully with their luscious, savory interior. Ready in just an hour, these indulgent snacks are ideal for game days, parties, or whenever you're craving a taste of hearty, Old-World-inspired comfort. Serve them with spicy mustard or horseradish sauce for an irresistible burst of flavor that your guests won’t soon forget.
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Recipe Information
Ingredients
- 8 oz Polish sausage
- 8 oz Corned beef
- 1.5 cups Sauerkraut
- 4 oz Cream cheese
- 2 cups Breadcrumbs
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil
Instructions
Finely chop the Polish sausage and corned beef. Set aside.
Drain and squeeze excess liquid from the sauerkraut. Place it in a mixing bowl.
In the mixing bowl with the sauerkraut, add the chopped Polish sausage, corned beef, cream cheese, parsley, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well-combined.
Scoop approximately 1-1.5 tablespoons of the sauerkraut mixture and roll it into small, firm balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Remove the sauerkraut balls from the refrigerator. Roll each ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Repeat until all the balls are coated evenly.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Ensure there is enough oil to fully submerge the balls while frying.
Carefully drop a few sauerkraut balls into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.
Use a slotted spoon to transfer the fried balls to a plate lined with paper towels to drain excess oil.
Serve the sauerkraut balls warm with your favorite dipping sauce, such as spicy mustard or horseradish sauce.
Nutrition Facts
Calories |
10486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1017.9 g | 1305% | |
| Saturated Fat | 188.6 g | 943% | |
| Polyunsaturated Fat | 553.9 g | ||
| Cholesterol | 1069 mg | 356% | |
| Sodium | 11137 mg | 484% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 29.3 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 521 mg | 40% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
