Ingredients
- 1/2 pound sausage, bulk
- 1/4 cup onion -- chopped
- 1 can sauerkraut -- 16 ounce
- 2 tablespoons bread crumbs -- fine, dry
- 4 ounces cream cheese -- softened
- 2 tablespoons parsley -- finely snipped
- 1 tablespoon sweet hot mustard
- dash garlic salt
- dash pepper
- 1/3 t 1/3 to 1/2 cup all-purpose flour
- 2 eggs
- 2 tablespoons water
- 1/3 t 1/3 to 1/2 cup fine dry bread crumbs
- cooking oil for deep fat frying
Preparation
Step 1
n 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.