Sauerkraut Balls

By kimvess

Ingredients

• 1/2 pound bulk pork sausage
• 1/4 cup chopped onion
• 1 16 - ounce can sauerkraut
• 2 tablespoons fine dry bread crumbs
• 1/2 8 - ounce package cream cheese, softened
• 2 tablespoons finely snipped fresh parsley
• 1 tablespoon sweet-hot mustard
• Dash garlic salt
• Dash pepper
• 1/3-1/2 cup all-purpose flour
• 2 eggs
• 2 tablespoons water
• 1/3-1/2 cup fine dry bread crumbs
• Cooking oil for deep-fat frying

Details

Servings 24
Preparation time 20mins
Cooking time 20mins
Adapted from midwestliving.com

Preparation

Step 1

In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.

Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.

Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow 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 degree 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 degree F oven. Makes 24 to 30 balls.