Sauerkraut Balls
published by John Clarkston Pendragon on Oct 12, 2009
A family tradition. My mother makes sauerkraut balls every New Years Eve, and has done so, for 45 years. She’s 70 now, and still makes them, and I do this as well.
Ingredients
- 16 oz. can of sauerkraut
- 3 oz. pkg. cream cheese
- 12 oz. bulk sausage
- 1/2 cup milk
- 1 egg
- 1 can of bread crumbs
Method
Crumble and brown sausage, drain most of the fat. Drain can of sauerkraut, and snip into small pieces. Combine sausage, sauerkraut, and cream cheese, mixing well. Refrigerate mixture until cool. Roll mixture into balls, about the size of a golf ball, or a little smaller. Than dip in egg and milk mixture, and roll in bread crumbs. Making sure each ball is completely covered with bread crumbs, place on a cookie sheet. Preheat oven to 350 degrees and bake sauerkraut balls for ten minutes. Serve hot or cold. They are great.
