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Jalapeno, Pork, & Sauerkraut Balls
Jalapeno, Pork, & Sauerkraut Balls are a yummy appetizer or main dish to help celebrate Oktoberfest! They are delicious with extra hot sauce and ranch or blue cheese dressing!
Course
Appetizer
Author
Stacey
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
optional-stone ground mustard
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