Hey Hey Sauerkraut Balls

by Kathleen Morrison

Servings: 24 appetizers

INGREDIENTS

1/2 lb. bulk sausage
1/4 cup chopped onion
1 can (16 oz.) sauerkraut
2 tbsp. fine dry bread crumbs
1 pkg. (4 oz.) cream cheese, softened
2 tbsp. finely snipped parsley
1 tbsp. sweet-hot mustard or honey-mustard
1 dash garlic salt
1 dash pepper
1/3 cup all-purpose flour
2 eggs
2 tbsp. water
1/3 cup fine dry bread crumbs
Cooking oil for deep-frying

INSTRUCTIONS

In a 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 a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.

Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, hot fat (365°F) for approximately 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°F oven.

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