Sauerkraut Balls

Makes 24 to 30 balls.

Ingredients

  • 1/2 pound sausage, bulk
  • 1/4 cup onion, chopped
  • 1 can sauerkraut (16 ounce)
  • 2 Tablespoons bread crumbs, fine, dry
  • 4 ounces cream cheese, softened
  • 2 Tablespoons parsley, finely snipped
  • 1 Tablespoon sweet hot mustard
  • dash garlic salt
  • dash pepper
  • 1/3 to 1/2 cup all-purpose flour
  • 2 eggs
  • 2 Tablespoons water
  • 1/3 to 1/2 cup fine dry bread crumbs
  • cooking oil for deep fat frying

Directions

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.

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