I get asked every year about sauerkraut balls when we make them for Christmas. I grew up in Germany and love sauerkraut and never heard of these until I moved to NE Ohio and was introduced to them by my former mother-in-law. One bite and I knew they needed to be part of the annual Christmas repertoire. The kicker is, I don’t want to cook on Christmas, so prep these in advance to only have to bread and fry them on Christmas Day. I tweaked her recipe a bit and everyone agreed (even her) that it was improved. Warning: it’s a 1-2 day process so don’t wait to start! These also freeze well (unbreaded), so we can make a batch and freeze half for Christmas in July. 1 lb ground beef 1 lb roll of breakfast sausage (Jimmy Dean is good) 4 tablespoons chopped onion 2 tablespoons dry parsley 1 teaspoon dry mustard powder 1 teaspoon salt 2 cups flour 2 cups of sauerkraut juice drained from: 2 lbs of bagged sauerkraut (canned isn’t as good) Note: if there isn’t 2 cups of juice, top off with milk ...