I remember the first time I heard someone say…“sauerkraut balls”. I was just a little girl who knew she didn’t like sauerkraut then. I shivered in disgust every time I heard the words. Being young, my mother insisted on me trying these. After a long time of refusing because I just knew I wouldn’t like them, I finally caved and tried one, and I have to tell you, I never saw it the same way again! To this day, I still do not like sauerkraut by itself, but give me a plate of these sauerkraut balls, and I’m in literal heaven because these are the best things ever Invented! I cook sauerkraut balls for every small get together or party we have. They make a great finger food, especially as an appetizer, and they’re gone in the blink of an eye! Surprisingly I still come across people who have never heard of these and I always tell them the same thing: “You just have to try them because they are to die for!”. They are not well known, but they definitely should be. This is how to make the very best sauerkraut balls you will ever have!
- 1 lb pork sausage (you could also use kielbasa sausage)
- 1 can sauerkraut
- 1/4 cup finely chopped white onion
- 1/4 cup finely chopped green onion
- 2 tablespoons Italian seasoned bread crumbs
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons dried parsley flakes
- 2 ounces shredded Swiss cheese
- 2 ounces cream cheese
- 1/4 cup milk
- 1 egg
- 1/4 cup all-purpose flour
- 3/4 cup Italian seasoned bread crumbs
- 6 1/2 cups oil for frying
This recipe will make 35 sauerkraut balls, but you can make them larger or smaller depending on how you want them. These take a while time to prepare, but they are always worth the wait.
- First, cook up the pork sausage or kielbasa in a skillet with the white and green onions. This will take approximately 8-10 minutes over medium high heat. Drain the excess grease and set aside to cool down.
- Next, drain the sauerkraut and chop it very finely. Place it in a large mixing bowl and add the cooled sausage and onions mix. Add the mustard, garlic salt, pepper, 2 tablespoons of Italian seasoning bread crumbs, Swiss cheese, cream cheese, and parsley to the bowl. Mix everything really well. Then refrigerate for an hour.
- Once they have been refrigerated for an hour, you will want to get your oil ready for frying. You can use a deep fryer or a deep pot for frying on stove top. Heat the deep fryer to 400 degrees or the pot on high.
- Shape the concoction into 3/4 inch balls. You will need 3 small bowls. I put these in a line starting with the first bowl you will have the flour. The second bowl will be the egg and milk whisked together and in the third bowl 3/4 Italian seasoning bread crumbs (you might need a little more depending on how much you want to use). The balls will be rolled and coated in the flour, then dipped into the egg and milk mixture and finally rolled and coated in the Italian seasoning bread crumbs.
- Deep fry the sauerkraut balls for 1-2 minutes until golden brown. From experience, don’t over load the fryer as the sauerkraut balls will stick together! Instead, fry only a handful at a time. You will know when they are done because they will turn a golden brown color. You can cook them longer for a bigger crunch if you prefer.
- Place them on a plate with a paper towel covering the bottom and the top to absorb any excess oil from the fryer.
- Transfer the balls onto a new clean plate for serving. They are best eaten when hot. Serve with any dipping sauce you like.
- Enjoy and watch how fast they disappear!
Thank you so much for taking the time to read this recipe! Please leave a comment below with how they turned out! I’d love to hear about it!
I don’t know about y’all, but I love traditions. I’ve had the same ones for as long as I can remember, and I’m hoping to pass down some of our favorites to our kids so that they can keep the feeling alive with their own families in the future. Of all holidays, Christmas is my favorite time of year. Family comes to town, the weather gets colder, and people are always just so nice compared to the rest of the year!
My family has been cooking the same Christmas Eve dinner for several generations: Étouffée! For those of you that haven’t heard of it, Étouffée is a warm, southern Cajun and Creole meal, almost like a stew. My grandfather is from Louisiana, where Cajun food is a huge thing, like Texans with barbecue. He is the one who kept this tradition going with his family, and he passed the recipe down to my mother. I still cook the Étouffée with my family to this day and always will. It is the perfect warm meal for Christmas Eve, where we eat it by candle light every year. My sister and I loved this as a kid and thankfully, my husband loves the meal just as much as I do, because I don’t know what I would have done if he didn’t! He always says “I’m ready for Christmas so I can try to beat my record of 4 bowls!” He ended up getting his first case of heartburn ever that year and thought he was going to die. So dramatic, right?
Everyone cooks Étouffée differently, but this how I like to cook mine:
- 3/4 teaspoon paprika
- 1/4 teaspoon ground thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 2 lbs shrimp – deveined (thawed)
- 1 tablespoon oil
- 3 tablespoons butter
- 1/3 cup diced onion
- 1/3 cup diced green bell pepper
- 1/3 cup thinly sliced celery
- 2 table spoons all-purpose flour – or as needed
- 3 bottles clam juice (or 1 3/4 chicken broth)
- 1 fresh jalapeño (optional)
- 1/2 cup green onion
- 2 cups rice (if served with rice)
- First, mix together and set aside all spices in a saucer or small bowl.
- Peel all of your shrimp and place in a large bowl. I would advise using gloves so you don’t smell like shrimp all day after peeling them because it’s near impossible to get the smell out from under your fingernails. Place bowl in fridge when done.
- Chop all of your vegetables and place in a bowl together.
- Pour the clam juice (or chicken broth) in a pot to boil on burner.
- Once everything is prepared, I start the roux. I prefer to use a cast iron, but it is not needed. Any pot or pan with a heavy bottom will suffice. This is the hardest part of the whole meal. I unfortunately have burned the roux many times while learning to take over this recipe for my family, and you do not want to burn the roux. If you do, you are going to have to toss it out and start over. Also, if you think that’s the worst part, it’s not. The smell in the house from burning the roux is the worst! It takes forever to get the smell out of the kitchen. If you burn it, the Étouffée will taste bitter as well. Don’t feel bad if you don’t get the roux right the first time, because we have all been there! I’ve been cooking this meal every Christmas Eve since my mom passed the tradition down to me four years ago, and I still sometimes burn it and have to start over.
- Pour the oil into your pan and slowly start to add the flour. You will need to whisk continually for at least 25 minutes once all the flour has been added. I prefer a darker roux, but that’s just me. Others will make a lighter roux, but I believe more flavor powers through with a darker roux. The longer you cook the roux, the darker it will be. You’ll want to keep your burner on medium heat. The most important thing is to never stop whisking!
- Once the roux is at the coloring of your liking, you will turn the heat down a little lower, and add the vegetables to the roux. The roux will darken even more upon adding the vegetables. I add in almost all the mixed seasonings, setting aside the rest for cooking the shrimp later. It will take about 3-5 minutes to soften the vegetables.
- Add the clam juice (or chicken broth) to the pan. Once it comes to a boil, leave it to simmer for 15 minutes, giving you time to cook the shrimp.
- Cook the shrimp in a sauce pan with the butter, green onions, and the remaining seasonings.
- Pour them into the pot and let it all cook for another 3 minutes or so.
Voila! You have now cooked Étouffée! It can be a long meal to make, but I guarantee that it is totally worth the wait. We serve our Étouffée over rice, but that is totally up to you. You can also substitute the shrimp for chicken or crawfish. As for us, it is a tradition to cook the Étouffée with shrimp. I hope y’all enjoy the meal as much as we do! Let us know what you think in the comments! Happy cooking and God bless!
We all know the smell. We love it We CRAVE it! There’s nothing better than walking in a room where the fresh aroma of chocolate chips are baking in the oven. It’s like our own little slice of heaven, if I must say so myself. Back when I was a little girl, my mom used to make these chocolate chip cookies at LEAST once a month, and they were gone the minute they hit the plate!
After experimenting constantly, trying to perfect our own homemade recipe, she finally got one where the cookies literally melted in our mouths, and we haven’t looked back since. I wanted to share this recipe with you because it deserves to be known to the world. There’s a big difference between buying a tube of premade cookie dough from HEB or Walmart, or wherever it is you like to shop, and homemade chocolate chip cookies. They just taste so much BETTER. Probably due to the love going in when they’re made, but that’s just me.
So now I present to you, one of, if not THE BEST, chocolate chip cookie recipes you will ever see.
- 1 cup salted butter* softened
- 1 cup white (granulated) sugar
- 1 cup brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ½ cups chocolate chips
- ½ cup white chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Line a baking pan with PAM or lightly spread butter, whichever you prefer, and set aside.
- In a separate bowl mix flour, baking soda, salt, and baking powder. Set aside for later.
- Blend together butter and sugars until thoroughly combined.
- Beat in eggs and vanilla until fluffy.
- Pour in the dry ingredients a little at a time until combined.
- Add both types of chocolate chips and mix well, making sure there is an even spread.
- Roll 2-3 tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are BARELY starting to turn brown. They will finish baking once removed from the oven.
- Let them sit on the baking pan for 2 minutes before removing to cooling rack.
- Pour a glass of milk, grab a few cookies, and enjoy!