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

  1. Cook Italian sausage.

  2. Slightly drain sauerkraut.

  3. all ingredients well and form into 1.5 oz. balls

  4. Coat balls with flour.

  5. Mix water and eggs to form egg wash.

  6. Dredge balls in egg wash.

  7. Coat and roll balls into bread crumbs.

  8. Submerge and fry in vegetable oil until brown.

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