Mildred’s Sauerkraut Balls
(from brus25’s recipe box)
A confusing recipe taken from a resteraunt so the measurements are enough to feed a small army.
1 lb. sausage
1 lb. swiss cheese
1.5 Tbsp. garlic
3.5 c. onions
3 1/4 Tbsp. chefs blend?
5 c. panko bread crumbs
0.4 oz. white pepper (weight or volume?)
1/3 c. flour
1 egg
1 c. water
bread crumbs
2 qt. sauerkraut
This should serve 1-3 people.
Source: Barley's Ale House No. 1
Prep time: 10 minutes
Cook time: 60 minutes
Serves 20 people
Categories: Appetizer, Copycat, Pork
Ingredients
- 1 bucket sauerkraut, chopped
- 10 lbs. Italian sausage, cooked
- 10 lbs. Swiss cheese, shredded
- 1 c. garlic, minced
- 4 lbs. Spanish onions, minced
- 2 c. chef's blend
- 12 qts. break crumbs, panko
- 4 oz. white pepper
- Mix
- 3 c. flour
- 6 eggs
- 6 c. water
- 1 bag bread crumbs
- Vegetable oil
Directions
-
Cook Italian sausage.
-
Slightly drain sauerkraut.
-
all ingredients well and form into 1.5 oz. balls
-
Coat balls with flour.
-
Mix water and eggs to form egg wash.
-
Dredge balls in egg wash.
-
Coat and roll balls into bread crumbs.
-
Submerge and fry in vegetable oil until brown.