clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Akron Deep-Fried Sauerkraut Balls

The Hirshon Akron Deep-Fried Sauerkraut Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Generalissimo


Units Scale
  • 1/3 pound sweet Italian sausage, crumbled out of casing
  • 1/3 pound Virginia ham, minced
  • 1/3 pound corned beef, minced
  • 1/4 cup finely chopped onion
  • 1 (14 ounce) can sauerkraut, squeezed dry and finely chopped
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup plus 2 tablespoons dry bread crumbs, divided
  • 1 1/2 tbsp. minced thyme
  • 1 1/2 tbsp. dried oregano
  • 1/2 tsp. dried summer savory
  • 4 ounces cream cheese, softened
  • 2 tbsp. minced parsley
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1/4 cup milk
  • 6 cups peanut oil for deep-frying
  • Cocktail sauce or mustard for dipping


  1. In a large skillet over medium high heat, fry meats and onion until all are evenly browned and onion is soft, about 10 minutes. Drain and allow to cool slightly.
  2. Crumble meat mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and herbs, and mix into sauerkraut mixture. Refrigerate for 1 hour.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into ¾-inch balls.
  4. Place flour in a shallow dish.
  5. In a second shallow dish, place eggs.
  6. In a third shallow dish, remaining bread crumbs.
  7. Dip each sauerkraut ball first into the flour, then the egg and roll in bread crumbs.
  8. Deep fry in batches for 2 to 3 minutes or until golden brown.
  9. Drain on paper towels and serve hot with cocktail sauce or mustard for dipping.
A One-Time Request - Please Like Us, Citizen!