INGREDIENTS

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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