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deep fried sauerkraut balls  Rating:  Rating
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 Posted: Sun Nov 16th, 2008 05:39 pm
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ebijack
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use your favorite recipe...

 

Deep fried sauerkraut balls:   drain kraut for a good half hour in a strainer to get rid of as much moisture as possible. mix with 2 bricks of softened cream cheese and aprox. 1 cup Italian bread crumbs.  Scoop out mixture with a teaspoon, put into Italian bread crumbs and roll into balls.  Deep fry at 375 deg ( at 350 or lower the balls blow apart).  This makes quite a large batch.  They do freeze great! 



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 Posted: Sun Nov 16th, 2008 05:44 pm
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bobbarnes
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Ummmm



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 Posted: Sun Nov 16th, 2008 05:58 pm
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ebijack
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yeah, so far everyone is skeptical till they try one... then it's 2, 3, 4 and by the time they eat 5 they are stuffed  :)  even folks who don't like kraut love em.



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 Posted: Sun Nov 16th, 2008 11:52 pm
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carpazoid
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Rinse the kraut or is it a matter of taste?

 



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 Posted: Mon Nov 17th, 2008 12:35 am
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fishman
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I haven't thought about this appetizer in years. About thirty years ago, in the little village of Vermilion Ohio; there stood a restaurant called McGarveys, right on Lake Erie.  One of their house specialties was sauerkraut balls, and they were wonderful. 

My boss at the time, a transplanted Clevelander, was addicted to these little bundles of gastromic pleasure, and had me pick up dozens of them,  whenever I was in  the area, even to the extent when going there wasn't even in my planner.

Years later, when my sales teritory ,once again included Northerrn Ohio: I stopped in Vermilion.  Alas ,McGarveys had disappeared into history--along with their famous house speciality.

Tom, thanks for reviving some happy memories.  sincerely, Bob Galvin   :)

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 Posted: Mon Nov 17th, 2008 03:07 am
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ebijack
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no your not rinsing the kraut, your just draining as much juice/liquid from the kraut.  so you can get them to hold together. we tried adding an egg into the mix but it really wasn't needed with the recipe i use.

and bob, from what i'm told, deep fried kraut balls were started in ohio and we have had them at a couple resturants down there ( alot of resturants do have them on the menu).  we just found we like our recipe better, as do a few good friends who live in ohio.  :)



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 Posted: Tue Apr 14th, 2009 09:48 pm
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carpazoid
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I was going through recipes that have accumulated from several recipe eMail exchange lists I belong to. This one caught my attention and I remembered yours. I got to wondering why these two could not be used as the filling for pirogi.

Sauerkraut Sausage Balls


1 16oz can of sauerkraut, drained and chopped.

1 lb pork sausage, can use hot sausage for effect.

¾ cup quick cook oatmeal, uncooked.

1 egg beaten.

2 Tbsp brown sugar.

Combine and mix well. Shape into balls, and place on an un-greased baking sheet.

Bake at 375 for about 20-25 minutes till lightly golden brown.

Serve warm.

Yield about 3 doz.



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Carpazoind, aka: Alex Vitek
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 Posted: Wed Apr 15th, 2009 10:12 am
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ebijack
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those sound darn tastey alex!



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 Posted: Thu Dec 17th, 2015 05:56 am
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chrisross
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Make recipe for fried sauerkraut balls. If you need any help for cooking this recipe then you should come on our website. Our Website will give you tips and more recipes. Visit on http://goo.gl/YKIzNa

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 Posted: Thu Dec 17th, 2015 09:27 pm
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stclairfun
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Ok, I am in! they sound great!

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 Posted: Fri Dec 18th, 2015 09:55 am
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Cruzinshootr
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chrisross wrote: Make recipe for fried sauerkraut balls. If you need any help for cooking this recipe then you should come on our website. Our Website will give you tips and more recipes. Visit on http://goo.gl/YKIzNa Welcome! Please introduce yourself & tell us a little bit about you and your "website." You have no info in your profile.  I enjoy reading & testing recipes, :eat: but I will not be visiting your site until I get more information. I'm being cautious because your very first post contains a link to a site without a name which is normally a sign of spam, phishing, or worse. Your second post doesn't make much sense either.

As a side note, this thread is Seven YEARS one month and two days old, so I think if anyone needed "....help for cooking, ...." they would have asked by now. :verybiggrin:

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 Posted: Fri Dec 18th, 2015 10:44 am
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stclairfun
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I agree, its probably spam, who can delete the post?

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 Posted: Fri Mar 25th, 2016 12:29 pm
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carpazoid
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chrisross wrote: Make recipe for fried sauerkraut balls. If you need any help for cooking this recipe then you should come on our website. Our Website will give you tips and more recipes. Visit on http://goo.gl/YKIzNa
Agree with Roger and the others that it is always best to give a brief description of the website and the name when posting. This goes for established members of any eMail list or msg board since a highjacked account will send out msgs without the description.

Anyway, it is a recipe site. I have the feeling that it is a personal site since there are no adds that I have found and no apps running in the background dropping cookies or otherwise tracking clicks and the only tracker is google anylitics which most web pages have.

I think that there is bad coding in the link from his recipe page to facebook so don't bother trying that jump. Otherwise it has all the looks of someone trying to have personal web pages that deal with cooking and recipes.





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 Posted: Fri Mar 25th, 2016 12:45 pm
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carpazoid
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Oh, and since he has his website hosted by godaddy.com it makes me think even more that it is a personal web page. All the exploring I have done so far and still no advertising. His subscription with godaddy will expire August 19th, unless he renews it.




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 Posted: Sat Mar 26th, 2016 01:55 pm
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stclairfun
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this is one popular thread with almost 9,000 views!

People must really like this receipt !

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 Posted: Wed Nov 22nd, 2017 10:08 am
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DorianCoolidge
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carpazoid wrote:
I was going through recipes that have accumulated from several recipe eMail exchange lists I belong to. This one caught my attention and I remembered yours. I got to wondering why these two could not be used as the filling for pirogi.

Sauerkraut Sausage Balls


1 16oz can of sauerkraut, drained and chopped.

1 lb pork sausage, can use hot sausage for effect.

¾ cup quick cook oatmeal, uncooked.

1 egg beaten.

2 Tbsp brown sugar.

Combine and mix well. Shape into balls, and place on an un-greased baking sheet.

Bake at 375 for about 20-25 minutes till lightly golden brown.

Serve warm.

Yield about 3 doz.



Sausage balls, all the way! :)

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