Sauer Kraut Balls... Deep Fried Snack

Ingredients

• 1/2 pound  bulk pork sausage
• 1/4 cup  chopped onion
• 1 16-ounce can  sauerkraut
• 2 tablespoons  fine dry bread crumbs
• 1/2 of an 8-ounce package  cream cheese, softened
• 2 tablespoons  finely snipped fresh parsley
• 1 tablespoon  sweet-hot mustard
• Dash  garlic salt
• Dash  pepper
• 1/3 to 1/2 cup  all-purpose flour
• 2   eggs
• 2 tablespoons  water
• 1/3 to 1/2 cup  fine dry bread crumbs
•   Cooking oil for deep-fat frying

Directions

1

In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.

2

Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.

3

Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.

4

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 degree F) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree F oven. Makes 24 to 30 balls.

MAKE-AHEAD TIP

Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.