Scrumptious Sauerkraut Balls

Method4 steps · about 1 hr 40 min

1. 1

   Step 1: In a large skillet over medium high heat, fry pork sausage (1 pound) and onion (¼ cup) until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.

   Uses 1 pound pork sausage · ¼ cup finely chopped onion

2. 2

   Step 2: Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt (¼ teaspoon), pepper and 2 tablespoons bread crumbs. Combine cream cheese (4 ounces) and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.

   Chill Mixture · 60 minUses 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 · cooked sausage and onion

3. 3

   Step 3: Heat oil (6 cups) in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour (¼ cup). In a small bowl, whisk together egg (1) and milk (¼ cup). Dip floured balls in egg mixture and then roll in remaining bread crumbs.

   Uses ¼ cup all-purpose flour · 1 egg, beaten · ¼ cup milk · ¾ cup Italian seasoned dry bread crumbs · 6 cups vegetable oil for deep-frying · chilled sauerkraut filling

4. 4

   Step 4: Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

   Deep Fry Balls · 3 minUses breaded sauerkraut balls and heated frying oil