Hey Hey Sauerkraut Balls

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 lb sausage, bulk
• 1/4 cup onion (chopped)
• 1 (16 ounce) can sauerkraut
• 2 tablespoons breadcrumbs (fine, dry)
• 4 ounces cream cheese (softened)
• 2 tablespoons parsley (finely snipped)
• 1 tablespoon sweet-hot mustard
• 1 dash garlic salt
• 1 dash pepper
• 1/3-1/2 cup all-purpose flour
• 2 eggs
• 2 tablespoons water
• 1/3-1/2 cup fine dry breadcrumb
• cooking oil, for deep fat frying

Recipe

• 1 in a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
• 2 drain sauerkrat, pressing out as much liquid as possible.
• 3 in a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
• 4 cover and chill several hours or overnight.
• 5 put flour in a shallow container.
• 6 in another shallow container, beat eggs and water until combined.
• 7 put bread crumbs in a third container.
• 8 using about 2 tablespoons for each, shape sauerkraut mixture into balls roll balls in flour, then in egg mixture, then in bread crumbs.
• 9 fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
• 10 remove from fat with a slotted spoon; drain on paper towels.
• 11 transfer to a baking sheet with sides; keep warm in a 275 degree oven makes 24 to 30 balls.