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Sauerkraut Balls
1/2 pound bulk sausage
1/4 cup onion, chopped
16 ounce can sauerkraut
2 tablespoons bread crumbs fine, dry
4 ounces cream cheese, softened
2 tablespoons snipped parsley
1 tablespoon sweet hot mustard
dash garlic salt
dash pepper
1/3 to 1/2 cup flour
2 eggs
2 tablespoons water
1/3 to 1/2 cup fine dry bread crumbs
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 degrees) for
about 2 minutes or until brown. Remove from fat with a slott ed
spoon, drain on paper towels. Transfer to a baking sheet with
sides, keep warm in a 275 degree oven. Makes 24 to 30 balls.
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Sauerkraut Balls 01