Ingredients
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1/2 lb sausage, bulk
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1/4 cup onion (chopped)
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1 (16 ounce) can sauerkraut
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2 tablespoons breadcrumbs (fine, dry)
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4 ounces cream cheese (softened)
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2 tablespoons parsley (finely snipped)
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1 dash garlic salt
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1 dash pepper
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1/3-1/2 cup all-purpose flour
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2 eggs
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2 tablespoons water
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1/3-1/2 cup fine dry breadcrumb
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cooking oil, for deep fat frying
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1 tablespoon sweet-hot mustard
Instructions
- In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
- 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 until 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 slotted spoon; drain on paper towels.
- Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.