Oktoberfest is here and that means we need some yummy German food! I am part German, so of course I had to experience the real Oktoberfest in Germany!!! My brother was traveling around Europe, so my parents and I met him there for a great European vacation. Oktoberfest was quite an experience and we had so much fun! When we lived in Huntington Beach, my husband and I would go the annual Oktoberfest with my parents or friends. The atmosphere was amazing and the music and food were awesome. To help celebrate Oktoberfest, I made some delicious Jalapeno, Pork, & Sauerkraut Balls. To be honest, I was not a fan of sauerkraut until the past few years. When we lived in Pennsylvania, my mother in law would make it and she changed my mind. It probably helped that she cooked it in a lot of butter, but it was so good. My husband and I dipped our Jalapeno, Pork, & Sauerkraut Balls in hot sauce and ranch and blue cheese dressing. My kids really enjoyed them too!
recipe modified from good cents cooking magazine
Ingredients
- 1 lb extra lean ground pork sausage
- ½ cup chopped onion
- 1 14.5 oz can sauerkraut drained well
- 3 large eggs divided
- 4 oz light cream cheese softened
- 2 jalapenos seeded and chopped
- ½ cup plus 2 tbsp all purpose flour divided
- 1 tsp yellow mustard
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp milk
- 1-2 cups panko
- vegetable oil for frying
- ground mustard powder cocktail sauce, hot sauce, ranch dressing, blue cheese dressing for dipping
Instructions
- Line a rimmed baking sheet with parchment paper
- In a large skillet, cook sausage and onion until sausage is browned and crumbly
- Remove from heat and drain well
- Add sauerkraut, 1 egg, cream cheese, 2 tbsp flour, mustard, jalapenos, salt, and pepper
- Form mixture into 1 inch balls and place on prepared pan
- Chill for at least an hour (I did 2 hours)
- In a shallow dish, place remaining 1/2 cup flour
- In a separate shallow dish, whisk remaining 2 eggs and milk until combined
- IN a third shallow dish, place panko
- Dredge sauerkraut balls in flour, dip in egg mixture to coat, shaking off excess, and coat with panko
- Return to pan and chill for a least one hour
- In a deep skillet, pour oil up to a depth of 3 inches
- Fry sauerkraut balls in batches, for 4-5 minutes or until golden brown
- Optional-serve with stone ground mustard, cocktail sauce, hot sauce, ranch dressing or blue cheese dressing
NIKOLAI I WASILK SR says
2 key ingredients missing, 1 teaspoon caraway seed. 1 teaspoon fennel. Dijon mustard, not regular mustard. You were close. Love the addition of jalapenos.