Scrumptious Sauerkraut Balls - Secretsfrommyapron

Ingredients

1 pound pork sausage

¼ cup finely chopped onion

1 (14 ounce) can sauerkraut, well drained and finely chopped

½ teaspoon prepared yellow mustard

¼ teaspoon garlic salt

⅛ teaspoon ground black pepper

2 tablespoons Italian seasoned dry bread crumbs

4 ounces cream cheese, softened

2 tablespoons dried parsley flakes

¼ cup all-purpose flour

1egg, beaten

¼ cup milk

¾ cup Italian seasoned dry bread crumbs

6 cups vegetable oil for deep-frying

Directions

Step 1

In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes.Drain and allow to cool slightly.

Step 2

Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs.Combine cream cheese and parsley, and mix into sauerkraut mixture.Refrigerate for 1 hour.

Step 3

Heat oil in deep-fryer to 375 degrees F (190 degrees C).Shape sauerkraut mixture into 3/4 inch balls.Coat balls with flour.In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.

Step 4

Deep fry in batches for 2 to 3 minutes or until golden brown.Drain on paper towels and serve hot.

Note

After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer bags. They do not need to thaw before frying.

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