Friday, March 20, 2009

Austen Family Cooks/Recipe: Sauerkraut Balls


This is the most-requested appetizer we make--especially when my Aunt Lauree prepares them. When I was a little girl, it was a treat to roll the balls into the bread crumbs. My fingers always became yellow-coated with egg yolk before swelling to three times their slender size with bread-crumb residue. While it is not season-specific, it seems to surge in popularity during the colder months. This weekend is the perfect time to make sauerkraut balls, as Winter takes its last, extinguishing gasp.




SAUERKRAUT BALLS




1/2 pound bulk sausage


1/4 cup onion, chopped 14-ounce can of sauerkraut, drained and snipped


2 Tablespoons bread crumbs (not fine)


3 ounces cream cheese


2 Tablespoons parsley


1 teaspoon mustard


1 dash garlic salt


1 dash pepper


2 eggs, well beaten


1/4 cup milk


3/4 cup bread crumbs (not fine)


Flour for coating




Brown sausage and onion;drain. Add sauerkraut and bread crumbs to sausage mixture. Combine remaining ingredients and add to sauerkraut mixture. Chill. Shape into balls and coat with flour. Roll the balls into a mixture of eggs and milk; and then into 3/4 cup bread crumbs. Deep-fry in hot oil until golden brown.
Painting:La jeune cuisiniere by Francois Moreau


2 comments:

  1. I know! I want some right now. Okay, maybe not RIGHT NOW as it is only 11:00 AM but I need to find an excuse to make this again, soon!

    ReplyDelete