Sauerkraut Balls

by Jon Walker

SERVINGS

1 recipe scale / convert

INGREDIENTS

8 oz. sausage meat, crumbled
1/4 cup finely chopped onion
1 can (14 oz.) sauerkraut, well drained and snipped with scissors
2 tbsp. dry bread crumbs
8 oz. sausage meat, crumbled
1/4 cup finely chopped onion
2 tbsp. dry bread crumbs
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. parsley, finely chopped
1 tsp. prepared mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup flour
2 eggs, well beaten
1/4 cup milk
1 cup more bread crumbs

INSTRUCTIONS

In skillet. cook sausage and onion until the meat is brown. Drain. Add sauerkraut and 2 Tbsp. bread crumbs. Combine cream cheese, parsley, mustard, garlic powder and pepper, stir into sauerkraut mixture. Chill.

Shape into small balls, coat with flour. Add milk into beaten eggs. Dip balls into egg-milk mixture and roll in bread crumbs. Fry in deep oil to brown. Bake 375°F oven for approximately 15-20 minutes.

CHEF COMMENTS

No comments are available.

TAGS

appetizers, sauerkrautballs add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.