STEEMIT CULINARY CHALLENGE #36: Baked Sauerkraut Balls

Hello friends,

It's me again, back for SCC #36 with the theme: Food Fit For A German! This German-inspired food is dedicated for my good German friends who I met when I was living in France and also for our judge @ch00fy. I lived in two different cities in France and in both cities, Marseille and Bordeaux, I always made friends with people from Germany and we're getting along until now!! Even though now we have our separate way, we still keep in touch :-)

At first I wanted to make Black Forest Cake which is originally from Germany but I've just made chocolate cake recently, so I needed to come up with another idea. Then I remember seeing sauerkraut in my favorite organic shop from where I got the idea to make this delicious snack.

The recipe was inspired from here and I modified some of the ingredients.

Ingredients

• 2 small onions, chopped
• 280 gr Frankfurt sausages, cut into little pieces
• 2 tbsp cooking oil
• 500 gr drained sauerkraut
• 2 tbsp bread crumbs
• 200 gr cream cheese
• 3 small sticks celery, chopped
• 2 tsp mustard
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup all purpose flour
• 1 cup panko
• 2 eggs
• 1/4 milk

Methods

• Heat cooking oil in a pan over medium high heat, stir fry chopped onion for a minute. Add in sausages, cook for about 5 minutes, set aside.

• In a large clean bowl, place sauerkraut, cream cheese, bread crumbs, celery, mustard, salt and pepper. Mix it well.

• Add in stir fried onion sausages to the mixture. Mix again.

• Once mixed, cover with plastic wrap and chill for at least one hour.

• In a small bowl, beat two eggs and milk. In two small bowls, put all purpose flour and panko separately.

• Preheat oven to 190°C and line baking tray with baking silicone mat or parchment paper. Scoop one full tablespoon of the mixture, form the into a ball.

• Coat with flour.

• Dip into egg-milk mixture.

• Coat with panko. In this stage, the sauerkraut balls can be frozen if you make a large batch. Thaw it overnight before baking.

• Place the sauerkraut balls onto baking tray.

• Bake for 20 minutes and then I put the tray under broiler to give a nice color to the balls for 2 minutes. Please do check often to prevent burning.

Actually, we can deep fry this sauerkraut balls and you'll have nicer golden brown color. But this time I opted for the healthier version so I baked it. I serve these goodness with mustard and hot chili sauce.

Ooops, before I forget, I'd like to thank everyone involved in SCC; the host, the sponsors, the previous and the current judges, also fellow contributors. Let's make SCC grow bigger :-)

If you like this post, please upvote and resteem :-)

Many thanks,