|
|
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces.
Drain.
Drain sauerkrat, pressing out as much liquid as possible.
In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
Cover and chill several hours or overnight.
Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container.
Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot fat (365° F.) for about 2 minutes or until brown.
Remove from fat with a slotted spoon; drain on paper towels.
Transfer to a baking sheet with sides; keep warm in a 275° F. oven.