Congratulations to our own Carolie Pennington and Melissa Ellis for representing T.W. Ellis well and winning the Golden Skillet Award for Most Outstanding Appetizer at the Maryland Building Industry Association (MBIA) Chef Night & Silent Auction held October 19 at Martins West. The theme this year was Oktoberfest so every delicious entry was German-inspired!
The Chef Night Silent Auction, held annually in mid-October, provides the opportunity for some friendly competition between MBIA’s best celebrity chefs. In addition, 100% of the proceeds benefit MBIA’s affiliated charity—the Home Builders Care Foundation, which is collaborating this year on a wonderful kitchen project with The Arc Baltimore.
Carolie and Melissa’s winning appetizer was a big hit with the crowd. Many of you have asked for the recipe, so we’re including it here. Guten Appetite!
Scrumptious Sauerkraut Balls
Ingredients:
- 1 pound pork sausage
- 1/4 cup finely chopped onion
- 14 oz can sauerkraut, well drained, finely chopped
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons Italian seasoned dry bread crumbs
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley flakes
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup milk
- 3/4 cup Italian seasoned dry bread crumbs
- 6 cups vegetable oil for deep-frying
Directions:
1. In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
2. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, 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 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
4. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
Extra Tips:
- After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer bags. They do not need to thaw before frying.
- These can be baked in a 350 degree oven for 20 minutes instead of frying.
Recipe courtesy of Allrecipes.
