|Recipe from: lilasapron|
Image Credit: lilasapron
Chapman Hog Balls
“Because the mixture needs to chill/harden, prepping the mixture the night before makes for easy balls.” lilasapron
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 its life, and ran through the food
processor (for finely chopped kraut)
3-4 green onions, chopped
1 tbsp prepared mustard
Cooking oil (peanut is best, but expensive. (Vegetable oil or canola fine. No olive.)
1 large Ziploc bag with breading mix of 1 cup flour, 1/2 cup bread crumbs, 1 tsp salt, 1 tsp
Make some balls:
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.
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.
Stop and drink a beer
Put all balls into Ziploc bag and gently toss around to dredge in flour.
Remove balls and get them all into the egg bath.
Put balls BACK into flour and gently toss to coat again.
Stop and drink a beer
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.
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.
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.
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