1 lb. bulk sausage
1/2 cup finely chopped onion
2 cans (16 oz.) sauerkraut
4 tablespoons fine dry bread crumbs
1 pkg. (8 oz.) cream cheese, softened
4 tablespoons parsley, finely snipped
2 tablespoons sweet-hot mustard
Dash garlic salt
2/3 to 1 cup flour
4 tablespoons water
2/3 to 1 cup fine dry bread crumbs
Cooking oil for deep-fat frying
In large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkraut, pressing out as much liquid as possible. In large mixing bowl, combine sauerkraut, sausage mixture, 4 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
Put flour in shallow container. In small mixing bowl, beat eggs and water until combined. Put ð to 1 cup bread crumbs in another shallow container. Use about 2 tablespoons sauerkraut mixture and shape 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 slotted spoon; drain on paper towels. Transfer to baking sheet with sides; keep warm in oven set at 275 degrees.
Makes 24 to 30 balls.
Don’t let the sauerkraut scare you. These don’t taste like sauerkraut. They taste more like a little egg roll. They are definitely worth the time involved in making them. The sweet-hot mustard also makes a good dip for them.