- 1 pound pork sausage
- 1/4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut, well drained and finely chopped
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons Italian seasoned dry bread crumbs
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley flakes
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup milk
- 3/4 cup Italian seasoned dry bread crumbs
- 6 cups vegetable oil for deep-frying
- 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.
- 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.
- 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.
- Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
03/06/2017
recipepes.com
Scrumptious Sauerkraut Balls, recipe
PT15M
PT1H
5
455 calories
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