Hey Hey Sauerkraut Balls

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Hey Hey Sauerkraut Balls Ingredients

1/2 lb Sausage, bulk	ds Garlic salt
1/4 c Onion; chopped	ds Pepper
1 cn Sauerkraut; 16 ounce	1/3 To 1/2 cup all-purpose flour
2 tb Bread crumbs; fine, dry	2 Eggs
4 oz Cream cheese; softened	2 tb Water
2 tb Parsley; finely snipped	1/3 To 1/2 cup fine dry bread
1 tb Sweet hot mustard	Cooking oil for deep fat

Instructions for Hey Hey Sauerkraut Balls

In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain. 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 till 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 slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman NOTES : October 1996 Midwest Living Octoberfest recipes

Main Ingredient: Cuisine: Uncategorized

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