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Sauerkraut balls

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Ingredients/Components

milk - 1/2 c
all-purpose flour - 1/2 c
prepared mustard - 2 Tbsp
parsley - 4 Tbsp
finely chopped onion - 1/2 c
black pepper - 1/2 tsp
dry bread crumbs - 4 Tbsp
garlic powder to taste - 1 item
loose sausage - 1 lb
more bread crumbs - 1 to
box cream cheese, softened - 1 oz
to 4 eggs, well beaten - 3 item
cans sauerkraut, well drained and cut very small - 2 oz

How to make sauerkraut balls:

Cook sausage in skillet. Add onion and cook until it is transparent (do not brown onion). Drain sausage and onion. Add next 7 ingredients to sausage and onion and mix well. Chill for at least 2 hours (may chill overnight). Shape into small balls (walnut size) and roll in flour. Beat together eggs and milk. Dip meat balls into this mixture, then roll in bread crumbs. Fry in hot oil until golden brown. (Change oil often.) Bake at 375° for 15 to 20 minutes.

Recipe categories: Lunch/snacks, Appetizers, Pork.

Rating:

Average rating: 3, total votes: 5

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