Recipe: Sauerkraut Balls
These tasty little bites hail from Northeast Ohio where they have achieved cult status. This version is particularly addicting. It’s not a football or New Year’s Eve party in Akron, Ohio without these delicious one-bite appetizers with German Mennonite origins that are virtually unknown outside of Ohio.
1 lb good quality breakfast sausage (regular or spicy)
1 6 ounce can crab meat
1 one pound bag sauerkraut
1 8 oz package cream cheese
1/8 teaspoon black pepper
½ cup breadcrumbs
1 cup flour
2 cups breadcrumbs
vegetable oil for frying
Brown the sausage over medium heat breaking up into small pieces to get rid of any lumps. Drain on paper towels to cool.
Remove sauerkraut from the bag and squeeze as dry as possible. Place on a baking sheet lined with paper towels & spread out. Pat with additional paper towels to drain any extra moisture. Coarsely chop and set aside on a plate lined with paper towels.
Drain the crabmeat and squeeze dry in paper towels.
In a large bowl soften the cream cheese. Add the cooled sausage, drained crab meat, drained chopped sauerkraut, 1 egg, pepper and ½ cup of breadcrumbs and combine well. Cover bowl and refrigerate 1 hour or until ready to form into balls and fry (up to 2 days).
When mixture is chilled form into heaping teaspoon sized balls, roll each in the flour, then beaten eggs and then the breadcrumbs. The balls can be fried at this point, refrigerated up to 2 days or frozen for 2 weeks till ready to cook.
Fry in oil heated to 350-375 until golden brown & delicious. Drain and serve warm or at room temperature.
Recipe can be very easily doubled