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Jalapeno, Pork, & Sauerkraut Balls
3 from 3 votes

Jalapeno, Pork, & Sauerkraut Balls

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!

Course: Appetizer

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

    Cup of Yum
  1. Line a rimmed baking sheet with parchment paper
  2. In a large skillet, cook sausage and onion until sausage is browned and crumbly
  3. Remove from heat and drain well
  4. Add sauerkraut, 1 egg, cream cheese, 2 tbsp flour, mustard, jalapenos, salt, and pepper
  5. Form mixture into 1 inch balls and place on prepared pan
  6. Chill for at least an hour (I did 2 hours)
  7. In a shallow dish, place remaining 1/2 cup flour
  8. In a separate shallow dish, whisk remaining 2 eggs and milk until combined
  9. IN a third shallow dish, place panko
  10. Dredge sauerkraut balls in flour, dip in egg mixture to coat, shaking off excess, and coat with panko
  11. Return to pan and chill for a least one hour
  12. In a deep skillet, pour oil up to a depth of 3 inches
  13. Fry sauerkraut balls in batches, for 4-5 minutes or until golden brown
  14. Optional-serve with stone ground mustard, cocktail sauce, hot sauce, ranch dressing or blue cheese dressing