Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).

Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase sauerkraut balls dipping sauce. In a medium-size mixing bowl, combine eggs, milk, and melted butter or margarine. Refrigerate up to 2 days, or freeze up to 3 months.

Season with salt and pepper. Know that the opinions in this post and the love for their sauerkraut is all my own. Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture. Baked instead of fried and full of meat and tangy sauerkraut--no bread crumbs needed. I’d give anything for some sauerkraut balls right now,” I read. Sweet Bavarian mustard or creamy horseradish mustard are other options. or until heated through - no need to thaw first. Beat egg and milk together for coating. Stir the flour mixture into the egg mixture until smooth. “Ahh!

Served with a side of mustard beer dipping sauce, these sauerkraut balls are guaranteed to be a welcomed remix of a classic recipe. for each, shape sauerkraut mixture into balls.

Paleo. Place sauerkraut balls in single layer on rimmed baking sheet sprayed with cooking spray. So good. So good.
Thank you to Frank’s Kraut for sponsoring this post. Coat balls with flour. Saute onion in butter until ... remaining ingredients except sauerkraut. These Sauerkraut Balls are delicious, and even the “anti-kraut” guests will rave. Sauerkraut Balls with Creamy Mustard Dipping Sauce This Midwestern appetizer plays the tanginess of sauerkraut against mild cream cheese and hearty pork sausage, all within a crisp, golden fried shell. Fry a few at a time in deep, cooking oil (365°F) for approximately 2 minutes or until brown. Pour some flour in a small bowl; do likewise to some bread crumbs.

or until heated through. Rolled in bread crumbs and fried until crispy! If baking frozen sauerkraut balls, bake 20 min.
Sauerkraut Balls Dipping Sauce Ideas. Season with salt.

When I brought them up recently on Facebook, so many hometown friends chimed in about them. When ready to serve, heat oven to 350ºF. I served baked sauerkraut balls with a mustardy sauce for dipping. Remove from the fryer and drain on paper towels. Fold sauerkraut into the dough. Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Roll balls in flour, then egg mixture, then in bread crumbs. We like to serve ours with beer mustard and/or honey mustard – both are very complimentary to the flavors of the crispy sauerkraut balls. Made with bratwurst, cream cheese, spices and Frank’s Kraut. Jan 3, 2016 - Baked Sauerkraut Balls with Mustard Beer Dipping Sauce: A healthier version of a classic appetizer. In a small bowl, whisk together egg and milk. Refrigerate for 1 hour.Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Word on the street has it that sauerkraut balls were first created in Akron.

Bake refrigerated sauerkraut balls 15 min. Refrigerate for 1 hour.Heat oil in deep-fryer to 375 degrees F (190 degrees C). I served baked sauerkraut balls with a mustardy sauce for dipping. Mix well. Heat and stir 2 ... in sauerkraut and sauce. Roll balls in flour ... 5 to 6 dozen. Culinary website archive already contains 1 125 607 recipes and it is still growing.

“Ahh! Shape sauerkraut mixture into 3/4 inch balls. Word on the street has it that sauerkraut balls were first created in Akron. I’d give anything for some sauerkraut balls right now,” I read. Using about 2 tbsp. In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Cover and chill 4 ... meat mixture into balls. If you want to go classic look no further than mustard. Dip floured balls in egg mixture and then roll in remaining bread crumbs.Deep fry in batches for 2 to 3 minutes or until golden brown. Gluten-Free. Dip floured balls in egg mixture and then roll in remaining bread crumbs.Deep fry in batches for 2 to 3 minutes or until golden brown. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. When I brought them up recently on Facebook, so many hometown friends chimed in about them.