Sauerkraut Balls

By marmar

Ingredients

• 1/2 lb. bulk pork sausage
• 1/4 cup chopped onion
• 1 16 oz. can sauerkraut
• 2 tbsp. fine dry bread crumbs
• 1/2 of an 8 oz. pkg. cream cheese, softened
• 2 tbsp. finely snipped fresh parsley
• 1 tbsp. sweet-hot mustard
• dash of garlic salt
• dash of pepper
• 1/3 to 1/2 cup all-purpose flour
• 2 eggs
• 2 tbsp. water
• 1/3 to 1/2 cup fine dry bread crumbs
• cooking oil for deep-fat frying

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, 2 tbsp. bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for 3 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 tbsp. 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 slotted spoon; drain on paper towels. Transfer to a baking sheet with sides, keep warm in a 275 degree oven.