• 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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