Hey hey sauerkraut balls

1 Servings

Ingredients

Quantity Ingredient
½ pounds Sausage, bulk
¼ 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
⅓ To 1/2 cup all-purpose flour
2 Eggs
2 tablespoons Water
⅓ To 1/2 cup fine dry bread crumbs
Cooking oil for deep fat frying

Directions

In 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.

Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman <jfreeman@...> NOTES : October 1996 Midwest Living Octoberfest recipes

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