| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Sausage, bulk |
| 1/4 | c | Onion; chopped |
| 1 | cn | Sauerkraut; 16 ounce |
| 2 | tb | Bread crumbs; fine, dry |
| 4 | oz | Cream cheese; softened |
| 2 | tb | Parsley; finely snipped |
| 1 | tb | Sweet hot mustard |
| ds | Garlic salt | |
| ds | Pepper | |
| 1/3 | To 1/2 cup all-purpose flour | |
| 2 | Eggs | |
| 2 | tb | Water |
| 1/3 | To 1/2 cup fine dry bread crumbs | |
| Cooking oil for deep fat frying |
INSTRUCTIONS
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 EAT-L 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
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