Crisp german meatballs

Yield: 1 servings

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
\N \N 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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