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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. Ingredients:
1/2 pound johnsonville® hot ground sausage |
1/4 cup finely chopped onion |
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped |
2 tablespoons plus 3/4 cup dry bread crumbs, divided |
1 package (3 ounces) cream cheese, softened |
2 tablespoons minced fresh parsley |
1/2 teaspoon ground mustard |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
1/4 cup all-purpose flour |
2 eggs |
1/4 cup milk |
oil for deep-fat frying |
1/2 cup mayonnaise |
2 tablespoons spicy brown mustard |
Directions:
1. In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight.
2. Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers. Yield: about 2 dozen.
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