Sauerkraut Balls
Even if you don't like sauerkraut, try these tasty appetizers. You'll love the sweet-sour tang of the mustard and kraut inside crispy deep-fried shells.
Ingredients
Directions
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In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
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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.
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Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
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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
Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.