sauerkraut balls

By Jody

Ingredients

• 1/2 lb. Lightlife Gimme Lean Sausage
• 1/4 c. Onion, chopped
• 16 oz.. Sauerkraut
• 2 Tbsp. Bread Crumbs (We use panko)
• 4 oz. Tofutti Better Than Cream Cheese
• 2 Tbsp. Parsley
• 1 Tbsp. Sweet Hot Mustard
• d. Garlic Salt
• d. Pepper
• 1/3-1/2 c. All-Purpose Flour
• 2 Ener-G "Eggs"
• 1/4 c. Soy Milk, Plain
• 2 Tbsp. Water
• 1/3-1/2 c. Bread Crumbs
• Cooking Oil (for deep fat frying)

Preparation

Step 1

Heat sausage over medium heat, crumbling to a very fine texture.
2. Drain sauerkrat, pressing out as much liquid as possible.
3. Combine sauerkraut, sausage, 2 Tbsp. bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper in a large mixing bowl.
4. Cover and chill several hours or overnight.
5. Create a 3-bowl line adding flour to first bowl, Ener-G eggs and soy milk in the second bowl, and the bread crumbs in the third bowl.
6. Form mixture into balls using approximately 2 Tbsp. per ball.
7. Roll balls in flour, then egg mixture, and finally bread crumbs.
8. Heat oil in a pan over a medium-high heat (365°F) or use a deep fryer.
9. Cook for about two minutes per side if pan frying or two minutes each if deep frying. Balls are finished when golden brown.
10. Keep warm in a 275° oven.

Makes 24-30 balls