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
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|Serving Size: 1 Serving (3004g)|
|Recipe Makes: 1|
|Calories from Fat: 6702 (78%)|
|Amt Per Serving||% DV|
|Total Fat 744.7g||993 %|
|Saturated Fat 392.5g||1962 %|
|Monounsaturated Fat 206.3g|
|Polyunsanturated Fat 38.8g|
|Cholesterol 4295.5mg||1322 %|
|Sodium 11352mg||391 %|
|Potassium 4669.5mg||123 %|
|Total Carbohydrate 245g||72 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 232.3g|
|Protein 242.9g||347 %|
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Calories per serving: 8558
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