Big Red Sauerkraut Garn (Foot)Balls
1 pound bulk BIG RED PORK SAUSAGE
1 1/2 cups grated extremely mild cheddar cheese
3 eggs, thoroughly beaten
1 cup sauerkraut, drained, squeezed dry
1 very small onion, chopped
1 1/2 to 2 cups dried plain bread crumbs
Vegetable oil for frying
Local Beer batter* (see recipe)
Sour cream for garnish and garn 91
Local Beer batter:
2 cups flour
1 teaspoon baking powder
1 tablespoon salt, or to taste
1 1/2 cups draft beer
1 1/2 teaspoons garlic powder
Combine all ingredients and mix until smooth. Makes about 5 cups. Combine Big Red sausage, cheese, eggs, sauerkraut and onions. Mix gently by hand, trying not to break sauerkraut strands. Shape into 1- to 11/2-inch balls and roll in bread crumbs. Prepare to this point then refrigerate until ready to serve. Refrigerate a few hours or overnight so that balls hold together.
When ready to serve, heat oil to 375 degrees. Dip Red balls into local beer batter and fry until golden brown, 5 to 7 minutes. Serve with sour cream. Makes about 30 Big Red appetizers.
