Categories: Finger Foods
Ingredients
- 2 tablespoons olive oil
- 1/2 pound turkey sausage (casings removed)
- 1 small onion (peeled, minced)
- 2 cloves garlic (peeled, minced)
- 2 cups sauerkraut (drained)
- 8 ounces cream cheese (softened)
- 1 teaspoon caraway seeds
- 2 tablespoons stadium mustard
- 2 1/4 cups panko bread crumbs (divided)
- 3 large eggs (divided)
- 1/2 cup all-purpose flour
- 1/4 cup milk
- canola oil (for frying)
- Kosher salt and freshly ground black pepper (to taste)
Directions
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Preheat a large saute pan to medium-high heat.
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Add the olive oil.
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Add the turkey sausage and break it up as it starts to brown.
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Add the onions and garlic, and cook, stirring occasionally, until the sausage is browned and the onion is tender and translucent, about 10 minutes.
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Season with salt.
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Remove from the heat to cool.
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In a large bowl, add the sauerkraut, cream cheese, caraway seeds, mustard, 1/4 cup of panko bread crumbs, and 1 beaten egg.
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Stir to combine.
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Add the sausage mixture to the bowl.
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Mix thoroughly to combine.
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Season with salt and pepper.
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Place in the refrigerator to chill until ready to fry.
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Preheat the canola oil in a large Dutch oven to 360ºF.
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Prepare a dredging station.
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Arrange 3 shallow baking dishes, add flour to the first dish.
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Whisk the remaining 2 eggs and milk together in the second dish.
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Add 2 cups of panko bread crumbs to the last dish.
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Dredge the sauerkraut balls in the flour, then the egg mixture and finally the panko bread crumbs, shaking off any excess.
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Place in the Dutch oven.
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Fry until golden brown.
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Season with salt to serve.