Sauerkraut Balls

By polledl

(27 or 28oz) of saurekraut well drained and finely chopped

Ingredients

• 1 pound pork sausage - finely crumbled
• 1/2 cup of chopped onion
• 1 can (27 or 28oz) of sauerkraut well drained and finely chopped
• 4 T. bread crumbs
• 1 pkg (8oz) cream cheese, softened
• 4 T Parsley,
• 1/2 T garlic salt
• 1/4 T pepper
• 2 T prepared mustard

Preparation

Step 1

Cook sausage and onion in skillet until brown. Drain off fat. Add sauerkraut and bread crumbs. put into large bowl.

In small bowl combine cream cheese, parsley, mustard, garlic, salt, pepper. Stir into sauerkraut mixture. I use my hands for mixing thoroughly, chill several hours, shape into balls. Roll in flour. Then dip into egg mixture (2 eggs, 1/2 cup milk mixed) and roll into bread crumbs. Let balls come to room temperature. Deep fat fry at 375 degrees for about 1 minute until golden brown. Drain on paper towel. Either eat now or freeze on cookie sheets and plase in freezer containers until needed