Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Sausage Sauerkraut Balls




Source of Recipe


?


Recipe Introduction


Serve with sour cream chive dip. Another great way to use these is to make a large garden salad and crumble the balls over the top and serve with fresh homemade beer bread.


List of Ingredients




1 lb bulk sausage
1 1/2 c grated mild cheddar cheese
3 eggs
1 c sauerkraut, drained and squeezed dried
1 small onion, chopped
dried bread crumbs
beer batter (recipe follows)

Mix all ingred. by hand. (Try not to break sauerkraut strands). Shape into 1 to 1 1/2 " balls and roll in bread crumbs. Refrigerate until ready to deep fry. When ready to fry, dip in beer batter and deep fry in 375 degree oil until golden brown.

Beer Batter:
2 c flour
1 tsp baking powder
1 TBS salt
1 1/2 c beer
1 1/2 tsp garlic powder
oil for deep frying

Combine flour, salt, garlic powder, and baking powder in a bowl. Add beer and whisk until smooth. Cover and chill 30 min. Whisk again, then let stand in refrig. until ready to use. Batter can be prepared one day ahead, if desired.



Recipe