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Sauerkraut Rounds

Sauerkraut Rounds
By Pat Lawson on Thursday, January 2, 2014 at 1:21am

2 pound ground pork
2 pound ground beef
1 medium minced onion
1 (16 ounce) can sauerkraut (undrained)
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
2 tablespoon horseradish
2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1 egg, beaten
1 tablespoon Parmesan cheese
2 teaspoon garlic salt
1 teaspoon poultry seasoning
1 cup saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.

3 eggs
3 cups milk
1 cup (or more) dry bread crumbs
1 teaspoon poultry seasoning

Oil for deep frying

Combine bread crumbs and poultry seasoning. Dip sauerkraut balls into egg mixture, then roll lightly in bread crumbs. Deep-fry in hot oil (370 degrees F) for 4 to 5 minutes or until cooked completely through.

Makes 60 to 70 sauerkraut balls.

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