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Sauerkraut Balls MICHAEL SYMON

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Looking for a tasty appetizer? Try out Michael Symon’s delicious Sauerkraut Balls!

2 tablespoons olive oil
1/2 pound turkey sausage (casings removed)
1 small onion (peeled, minced)
2 cloves garlic (peeled, minced)
2 cups sauerkraut (drained)
8 ounces cream cheese (softened)
1 teaspoon caraway seeds
2 tablespoons stadium mustard
2 1/4 cups panko bread crumbs (divided)
3 large eggs (divided)
1/2 cup all-purpose flour
1/4 cup milk
canola oil (for frying)
Kosher salt and freshly ground black pepper (to taste)

Preheat a large saute pan to medium-high heat and add the olive oil. Add the turkey sausage and break it up as it starts to brown. Add the onions and garlic, and cook, stirring occasionally, until the sausage is browned and the onion is tender and translucent, about 10 minutes. Season with salt. Remove from the heat to cool.
In a large bowl, add the sauerkraut, cream cheese, caraway seeds, mustard, 1/4 cup of panko bread crumbs, and 1 beaten egg, and stir to combine. Add the sausage mixture to the bowl and mix thoroughly to combine. Season with salt and pepper. Place in the refrigerator to chill until ready to fry.
Preheat the canola oil in a large Dutch oven to 360ºF.
Prepare a dredging station. Arrange 3 shallow baking dishes, add flour to the first dish, whisk the remaining 2 eggs and milk together in the second dish, and add 2 cups of panko bread crumbs to the last dish.
Dredge the sauerkraut balls in the flour, then the egg mixture and finally the panko bread crumbs, shaking off any excess.
Place in the Dutch oven and fry until golden brown. Season with salt to serve.
Tip: Make the sauerkraut balls ahead of time and refrigerate until ready to fry. Right before the party, fry and keep warm in a 200ºF oven to keep crisp.

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