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Sausage Sauerkraut Balls




Source of Recipe


Sherry Sinisi , owner, Wunsche Brothers Cafe


List of Ingredients




1 pound bulk pork sausage
1 1/2 cups grated mild cheddar cheese
3 eggs, beaten
1 cup sauerkraut, drained, squeezed dry
1 small onion, chopped
1 1/2 to 2 cups dried plain bread crumbs
Vegetable oil for frying
Beer batter (see recipe)
Sour cream for garnish



Recipe



Combine sausage, cheese, eggs, sauerkraut and onions. Mix gently by hand, trying not to break sauerkraut strands. Shape into 1- to 11/2-inch balls and roll in bread crumbs. Prepare to this point then refrigerate until ready to serve. Refrigerate a few hours or overnight so that balls hold together.

When ready to serve, heat oil to 375 degrees. Dip balls into beer batter and fry until golden brown, 5 to 7 minutes. Serve with sour cream. Makes about 30 appetizers.

Beer batter
2 cups flour
1 teaspoon baking powder
1 tablespoon salt, or to taste
1 1/2 cups beer
1 1/2 teaspoons garlic powder

Combine all ingredients and mix until smooth. Makes about 5 cups.