These savory sauerkraut croquettes are a delightful twist on the classic sauerkraut balls, perfect for any occasion.
Cook the ground sausage and chopped onion in a skillet over medium heat until the sausage is browned and the onion is soft.
Ensure the sausage is fully cooked and the onion is translucent for optimal flavor.
Drain any excess grease from the skillet and stir in the drained sauerkraut.
Press the sauerkraut with a paper towel to remove as much liquid as possible before adding.
In a mixing bowl, combine the softened cream cheese, chopped parsley, Dijon mustard, and black pepper.
Mix until the ingredients are well incorporated for a smooth filling.
Add the cream cheese mixture to the sausage and sauerkraut mixture, stirring until evenly combined.
Allow the mixture to cool slightly before forming into balls.
Chill the mixture in the refrigerator for 1 hour to firm up.
Chilling helps the mixture hold its shape during coating and cooking.
Form the mixture into small balls, about 1 inch in diameter.
Use a small scoop for uniform sizing.
Coat each ball in flour, then dip into the beaten egg and milk mixture, and finally roll in panko bread crumbs.
Ensure each ball is evenly coated for a crispy exterior.
Fry the balls in a deep fryer at 375°F until golden brown, about 3-4 minutes, or bake on a parchment-lined baking sheet at 375°F for 15-20 minutes.
Turn the balls halfway through baking for even browning.
Serve the croquettes hot with your favorite dipping sauce.
Garnish with a sprinkle of fresh parsley for a pop of color.
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