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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
1/2 lb sausage, bulk |
1/4 cup onion (chopped) |
1 (16 ounce) can sauerkraut |
2 tablespoons breadcrumbs (fine, dry) |
4 ounces cream cheese (softened) |
2 tablespoons parsley (finely snipped) |
1 tablespoon sweet-hot mustard |
1 dash garlic salt |
1 dash pepper |
1/3-1/2 cup all-purpose flour |
2 eggs |
2 tablespoons water |
1/3-1/2 cup fine dry breadcrumb |
cooking oil, for deep fat frying |
Directions:
1. In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
2. Drain sauerkrat, pressing out as much liquid as possible.
3. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
4. Cover and chill several hours or overnight.
5. Put flour in a shallow container.
6. In another shallow container, beat eggs and water until combined.
7. Put bread crumbs in a third container.
8. Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
9. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
10. Remove from fat with a slotted spoon; drain on paper towels.
11. Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.
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