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- Yield: 24 to 30 balls
- Prep
20 mins
- Cook
2 mins
Ingredients
-
1/2
pound
bulk pork sausage
-
1/4
cup
chopped onion
-
1
16 -
ounce can
sauerkraut
-
2
tablespoons
fine dry bread crumbs
-
1/2
8 -
ounce package
cream cheese, softened
-
2
tablespoons
finely snipped fresh parsley
-
1
tablespoon
sweet-hot mustard
-
Dash garlic salt
-
Dash pepper
-
1/3-1/2
cup
all-purpose flour
-
2
eggs
-
2
tablespoons
water
-
1/3-1/2
cup
fine dry bread crumbs
-
Cooking oil for deep-fat frying
Directions
-
In a 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 a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
-
Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow 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 degree F) 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 F oven. Makes 24 to 30 balls.
Make Ahead Tip
- Make Ahead Tip Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.
