Jalapeno, Pork, & Sauerkraut Balls
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Appetizer
Jalapeno, Pork, & Sauerkraut Balls
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Jalapeno, Pork, & Sauerkraut Balls are a yummy appetizer or main dish to help celebrate Oktoberfest! They are delicious with extra hot sauce and ranch or blue cheese dressing!
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Ingredients
- 1 lb ground pork sausage extra lean
- ½ cup onion chopped
- 1 14.5 oz sauerkraut drained well, canned
- 3 egg divided, large
- 4 oz cream cheese softened, light
- 2 jalapeños seeded and chopped
- ½ cup all-purpose flour divided, plus 2 Tbsp
- 1 tsp yellow mustard
- ½ tsp salt
- ½ tsp black pepper ground
- 2 tbsp milk
- 1-2 cups panko
- vegetable oil for frying
- mustard powder cocktail sauce, hot sauce, ranch dressing, blue cheese dressing for dipping, ground
Instructions
- Line a rimmed baking sheet with parchment paper
- In a large skillet, cook sausage and onion until sausage is browned and crumbly
- Remove from heat and drain well
- Add sauerkraut, 1 egg, cream cheese, 2 tbsp flour, mustard, jalapenos, salt, and pepper
- Form mixture into 1 inch balls and place on prepared pan
- Chill for at least an hour (I did 2 hours)
- In a shallow dish, place remaining 1/2 cup flour
- In a separate shallow dish, whisk remaining 2 eggs and milk until combined
- IN a third shallow dish, place panko
- Dredge sauerkraut balls in flour, dip in egg mixture to coat, shaking off excess, and coat with panko
- Return to pan and chill for a least one hour
- In a deep skillet, pour oil up to a depth of 3 inches
- Fry sauerkraut balls in batches, for 4-5 minutes or until golden brown
- Optional-serve with stone ground mustard, cocktail sauce, hot sauce, ranch dressing or blue cheese dressing
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