The Chew: Sauerkraut Balls Recipe

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The Chew: Sauerkraut Balls

Delicious, indulgent food is practically a must around the holidays. Not surprisingly, Michael Symon knew just what recipe he wanted to share during a fun holiday-themed episode of The Chew. His crispy Sauerkraut Balls have just the right amount of crunch with an explosion of flavor. He used turkey sausage, claiming it “lightening things up” but there’s no denying this recipe isn’t exactly diet-friendly. Fortunately, it’s super easy to put together and as long as you share with friends and family, there’s nothing wrong with treating yourself!

To get the recipe, click next page.

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The Chew: Sauerkraut Balls Recipe Ingredients

The Chew: Sauerkraut Balls Recipe

Michael Symon’s Sauerkraut Balls are a delightful, crispy fried treat to make any time of the year. (veganfeast / Flickr)

  • 1/2 lb turkey sausage – casings removed
  • 2 cloves garlic – peeled, minced
  • 8 oz cream cheese – softened
  • 2 tbsp stadium mustard
  • 3 large eggs – divided
  • 1/4 C milk
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 small onion – peeled, minced
  • 2 C sauerkraut – drained
  • 1 tsp caraway seeds
  • 2 1/4 C panko bread crumbs – divided
  • 1/2 C all-purpose flour
  • canola oil – for frying

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The Chew: Sauerkraut Balls Recipe Directions

  1. Preheat a large saute pan to medium-high heat and add olive oil
  2. Add the sausage and break it up as it browns
  3. Add the garlic and onions to the sausage and stir occasionally for about 10 minutes, until the sausage is browned and the onion is translucent
  4. Season with salt then remove from the heat to cool
  5. In a large bowl, add the cream cheese, sauerkraut, caraway seeds, 1/4 C panko bread crumbs, mustard, and a beaten egg
  6. Stir to combine then add the sausage and mix
  7. Season with salt and pepper then put in the fridge to chill until time to fry
  8. Preheat the canola oil in a large Dutch oven to 360 degrees
  9. Prepare a dredging station by adding flour to one dish, two eggs and milk whisked together in a second dish, and 2 C bread crumbs to the last dish
  10. Dredge the sauerkraut balls in the flour, then the egg mixture, then the panko, then shake to remove any excess
  11. Put in the Dutch oven and fry until golden-brown
  12. Season with salt and serve

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