Sauerkraut Balls - Carolyn Beckett

By zeenieme

Ingredients

• 1/2 pound bulk sausage
• 1/2 cup chopped onion
• 1 - 16 ounce can sauerkraut
• 2 T bread crumbs
• 1/2 8 ounce package cream cheese
• 2 T finely snipped parsley
• 1 T sweet hot mustard
• dash garlic salt
• dash pepper

Preparation

Step 1

Combine sausage, onion, bread crumbs, cream cheese, parsley, mustard, salt and pepper. Drain sauerkraut and press out water as much as possible. Combine kraut with sausage mixture. Cover and chill at least 2 hours. Roll into small balls, then in flour to coat, then dip in egg (2 eggs) and bread crumbs. Deep fry. ( I use shallow pan with oil) until lightly browned.