Recipe - Hey Hey Sauerkraut Balls

One half pound Sausage, bulk
One fourth cup Onion; chopped
1 cn Sauerkraut; 16 ounce
2 tablespoon Bread crumbs; fine, dry
4 ounce Cream cheese; softened
2 tablespoon Parsley; finely snipped
1 tablespoon Sweet hot mustard
ds Garlic salt
ds Pepper
1/3 To One half cup allpurpose flour
2 Eggs
2 tablespoon Water
1/3 To One half cup fine dry bread
crumbs
Cooking oil for deep fat
frying

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 EATL Digest 13 Sep 96

Date: Sat, 14 Sep 1996 10:49:36 0500

From: Jon and Angele Freeman jfreeman@NETUSA1.NET
NOTES : October 1996 Midwest Living Octoberfest recipes