crisp german meatballs
| Measure | Ingredient |
|---|---|
| ½ pounds | Grd pork sausage |
| ¼ cup | Onion, chopped |
| 1 can | 16 0z saurkraut, drain & chopped |
| 2 tablespoons | Breadcrumbs,dry & fine |
| 1 pack | Cream cheese, soften |
| 2 tablespoons | Parsley |
| 1 teaspoon | Prepared mustard |
| ¼ teaspoon | Garlic salt |
| ⅛ teaspoon | Pepper |
| 1 cup | Mayo |
| ¼ cup | Prepared mustard |
| 2 xes | Eggs |
| ¼ cup | Milk |
| ½ cup | Flour |
| 1 cup | Breadcrumbs, fine |
| Veg. oil |
Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into ¾" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz
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