| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Pork Sausage Meat |
| 2 1/2 | tb | Dehydrated Onion; Minced |
| 8 | oz | Sauerkraut; Drained & Chopped |
| 2 | tb | Plain Dry Bread Crumbs |
| 1 | 3 oz. Cream Cheese; Softened | |
| 1 | ts | Stone Ground Mustard |
| 1 | Clove Garlic; Pressed | |
| 1/4 | ts | Black Pepper |
| 2 | Eggs; Well Beaten | |
| 1 | c | Plain Dry Bread Crumbs |
INSTRUCTIONS
Brown sausage with onions in a skillet until done. Drain and add sauerkraut and 2 tbsp. bread crumbs. Combine cream cheese, mustard, garlic and pepper in a bowl and mix well. Stir into sausage mixture and stir until thoroughly mixed. Refrigerate. Form into small balls, dip into egg, then bread with crumbs. Fry until golden brown. Just before serving, bake at 375 degrees for 15-20 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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