Hey hey sauerkraut balls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Sausage, bulk |
| ¼ | cup | Onion; chopped |
| 1 | can | Sauerkraut; 16 ounce |
| 2 | tablespoons | Bread crumbs; fine, dry |
| 4 | ounces | Cream cheese; softened |
| 2 | tablespoons | Parsley; finely snipped |
| 1 | tablespoon | Sweet hot mustard |
| dash | Garlic salt | |
| dash | Pepper | |
| ⅓ | To 1/2 cup all-purpose flour | |
| 2 | Eggs | |
| 2 | tablespoons | Water |
| ⅓ | To 1/2 cup fine dry bread crumbs | |
| Cooking oil for deep fat frying | ||
Directions
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 <jfreeman@...> NOTES : October 1996 Midwest Living Octoberfest recipes