chapman hog balls

goin’ balls to the wall

succulent balls.  creamy dip.  i’m not going to take this one any further, because a) too easy, and b) schweddy balls did it best.  but really, who doesn’t love a delicious ball?  this is a german-ish recipe that has been in my family for years.  it’s more along the lines of appetizer/amuse bouche (and balls), but these balls are hearty.   so, what are these balls about?  mostly sausage, sauerkraut,and cream cheese.  a few other things.   i won’t give you any of that “super simple!” bullshit this time; these are a labor of love.  they take some work.  i serve them with a horseradish mayo sauce.  that recipe is yours, too.  it’s a twofer!

note:  because the mixture needs to chill/harden, prepping the mixture the night before makes for easy balls.

get it:

  •  1 lb pork sausage (i like jimmy dean), cooked crumbly, drained off
  • 8oz cream cheese, softened
  • 1 can sauerkraut, drained, squeezed within an inch of it’s life, and ran through the food processor (for finely chopped kraut)
  • 3-4 green onions, chopped
  • 1 tbsp prepared mustard
  • 3 eggs
  • cooking oil (peanut is best, but expensive.  vegetable or canola fine.  no olive.)
  • 1 large ziplock bag with breading mix of 1 cup flour, 1/2 cup bread crumbs, 1 tsp salt, 1 tsp pepper

make some balls:

  1. in large bowl, combine sausage, kraut, mustard, cream cheese, and green onions.  mix very well until combined.  chill overnight, or for at least 2 hours.
  2. form into balls that are about 1.5 to 2 inches by gently rolling mixture between palms.  handle the balls with care.  stop to lightly juggle or fondle them, if you wish.
  3. stop and drink a beer
  4. put all balls into ziplock bag and gently toss around to dredge in flour.
  5. remove balls and get them all into the egg bath.
  6. put balls BACK into flour and gently toss to coat again.
  7. stop and drink a beer
  8. heat oil to med-high heat in largest frying pan that you have.  i have a 12-inch pan, and i fit all of my 2-inch balls into it perfectly, for one batch of frying.  with the oil, you want to use at least an inch of oil, but more oil is better.  if you have a deep fryer, USE IT.
  9. once oil is hot, (does a flicking of water drops crackle and dance?), place balls in oil, and fry for about 4-5 minutes, until golden brown, and then gently turn balls w/ tongs and fry for another few minutes.  the balls should be golden brown all over.
  10. remove balls and drain on paper towel.  serve with dipping sauce (recipe below) if desired, but no sauce is necessary.  serve with beer (necessary).

creamy horsey dip:  mix 1 cup mayo (we use olive oil mayo, keeping with this recipe’s general healthiness) with 2 tbsp prepared horseradish (we use wasabi paste), juice of half a lemon, 2 tbsp honey, and some salt & pepper.  done.

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11 thoughts on “chapman hog balls

  1. Do I know you??? LOL. this is a great recipe. we LOVE hog balls, and so do those to whom we have served them. I do make mine smaller though. but if you get them to hold together in the larger size, go for it. Getting ALL the water out of the kraut is critical. I put it in paper towel and then squeeze and squeeze it. it looks like dry straw when I am done. Enjoy this recipe…those of you who try it. they are delish.

  2. Just stalking you a little via Pinterest – I’ve used your recipe for kielbasa, potatoes and peppers over and over…but these? Amazeballs. And congrats on the birth of your son…I am a little late on that, I know, but he’s not driving yet (right?) so still within reasonable congratulatory timeline I hope.

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