At Your Table Winning Recipe

Sauerkraut Balls

We call them Sausage Balls until people try them for the first time. This recipe has been in the Bowles family for many years, and I’ve been making them since 1985. We have not found a dipping sauce that enhances them. Last Christmas, I made three thousand of them and gave them away (frozen, ready to fry) as gifts.

This dish is a Sunday evening tradition in our house and sometimes my girls will fry up a few for breakfast. I love to see folks' facial expression the first time they try them. Enjoy!

In a frying pan add:
1 package hot breakfast sausage
1 medium onion finely chopped
2 Tbsp. parsley
Fry the above ingredients breaking up the sausage into small bits, drain off the grease and set aside.

In a mixing bowl combine:
1 pkg. softened cream cheese
½ cup parsley
1 16oz can sauerkraut well drained
¼ cup bread crumbs-to soak up any moisture
1-2 Tbsp. horseradish mustard
sausage/onion mixture
Mix well and refrigerate overnight.

Roll the refrigerated mixture into balls about the size of a maraschino cherry. Note: This size ball will yield about 150 per batch. If you don’t have at least 90 balls per batch the outside of the ball will overcook if the center is to be warm. Place the balls on a cookie sheet and freeze until solid.

To batter:
Flour
Egg-lightly beaten
Bread Crumbs
Place these in separate containers. While frozen shake or roll the balls in flour to create a light dusting. Toss the balls in the egg wash and then shake or roll them in bread crumbs. At this point you may return them to the freezer.

To fry:
Peanut Oil
Heat oil in an appropriate size container to 350 degrees. When the balls rise to the top of the oil or turn golden, remove them to drain on paper towels. The balls will need to cool for 3-5 minutes and then, as if by magic, they disappear.

Just try them with a few friends, some cold beers and just see if they don’t.

Margaret Bowles
Sedalia, MO