authentic and homemade german sauerkraut balls recipe

Sauerkraut and grilled bratwurst are mixed with cream cheese inside crispy, golden-brown breading. The all-in-one appetizer of sauerkraut balls is lovely. Incredibly fast and delicious.

Ingredients:

• 1 cup sauerkraut
• 3 medium potatoes
• 1.25 cup breadcrumbs, divided
• 1 egg
• 1/4 tsp pepper
• 1/2 tsp salt
• 2 tbsp chopped parsley
• 1/4 tsp paprika
• Oil for frying

Instruction:

1. Place the pot on the stovetop over high temperature, add the potatoes, and then cover with cold water. Bring to a boil, lower heat to medium, and simmer for 15-20 minutes, depending on size, or until easily split with a knife. After draining, soak in cold water. Remove peels after they are hard enough to handle.
2. Drain as much liquid as possible from the sauerkraut, then combine with the potatoes, egg, 1/4 cup bread crumbs, parsley, and spices in a large bowl. Use a fork to mash them together until the potatoes are primarily mashed and everything is well combined.
3. Arrange the 1 cup of breadcrumbs on a plate. Make ping pong ball rounds out of the potato sauerkraut mixture, using about 1/8 cup per ball. They are thoroughly covered in bread crumbs.
4. Place the balls on a tray lined with parchment paper and chill for at least 30 minutes.
5. Heat a skillet with 3/4 inch heating oil to 350°F over medium-high heat. Add the ball to the hot oil, and cook for 2 to 3 minutes per side or until golden brown.
6. Remove and drain on a platter covered with paper towels. With your preferred dipping sauce, serve hot.

Nutritional information:

Per Serving:

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