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Sauerkraut Balls

These tasty little sauerkraut balls are made all the better with the inclusion of our Toasted Garlic Horseradish Dip.

Ingredients

  • 1 Tbsp. Butter
  • 1 cup Kielbasa, skin removed, finely diced
  • 1 cup Yellow onions, minced
  • 2 cups Sauerkraut, drained well
  • 1/2 cup Breadcrumbs
  • 4 oz. Cream cheese
  • 3 tsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
  • Pinch Salt
  • 1 1/2 cups Flour
  • 2 Eggs, beaten
  • 1 1/2 cups Breadcrumbs
  • Oil for deep frying
  • Directions
    1. Melt butter in a small frying pan. Add onions and kielbasa and cook until onions are translucent. Set aside to cool.
    2. Once cooled, mix together the kielbasa, onions, sauerkraut, breadcrumbs, cream cheese, Toasted Garlic Horseradish Dip and salt. Roll mixture in small balls about 1 1/2 – 2 inches in diameter. Chill sauerkraut balls in freezer for 10 minutes.
    3. Remove from freezer, roll in flour and shake off excess. Dip into egg and then roll in breadcrumbs to thoroughly coat. Place on plate and put back in freezer for 30 minutes. Deep fry sauerkraut balls in 375 degrees F oil for 5-6 minutes until golden brown and crispy.

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