Kitty posted 01-16-99
Hey Hey Sauerkraut Balls
1/2 lb. bulk sausage
1/4 c. chopped onion
1 (16 oz.) can sauerkraut
2 TBS. fine dry bread crumbs
4 oz. cream cheese, softened
2 TBS. finely snipped parsley
1 TBS. sweet-hot mustard
Dash garlic salt
Dash pepper
1/3 to 1/2 c. flour
2 eggs
2 TBS. water
1/3 to 1/2 c. fine dry bread crumbs
Cooking oil for deep-fat frying
In large skillet, cook sausage and onion until sausage is brown,
breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible.
In
large mixing bowl, combine sauerkraut, sausage mixture, 2 TBS. bread
crumbs, cream cheese, parsley, mustard, garlic salt and pepper.
Cover and
chill for several hours or overnight.
Put flour in shallow container. In another shallow container,
beat eggs and water until combined.
Put bread crumbs in a third shallow
container.
Using about 2 TBS. for each, shape sauerkraut mixture into balls.
Roll balls in flour, then egg mixture, then in bread crumbs.
Fry a few at a time in deep, hot fat (365*) for about 2 minutes or until
brown.
Remove from fat with slotted spoon; drain on paper towels.
Transfer to baking sheet with sides; keep warm in 275* oven.
Makes 24 to 30.