Len's Recipe

Sauerkraut Balls

Category: Recipes

Book: Belcher Family Cook Book Volume 1
Chapter: Appitizers,Snacks, & Beverages

Makes 8 servings
This is a great recipe that taste just like the ones aunt Peg made.

8 ounces sausages ( cooked, drained &crumbled)
1/4 cup onions (finely chopped)
1 14-ounce can sauerkraut (squeeze dry and snip fine)
2 tablespoons plain bread crumbs
4 ounces cream cheese (low fat ok)
2 tablespoons fresh parsley ( if using dried use 1 tablespoon )
1 teaspoon prepared mustard (yellow)
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 large eggs beaten
1/4 cup milk
1 cup plain bread crumbs

Cook sausage and onion until meat is brown. Drain. Add kraut and 2 teaspoons of bread crumbs to the mixture and blend. In a small bowl combine cream cheese, parsley, mustard,garlic salt, and pepper until well blended. Add to sauerkraut mixture and mix well. Chill for 1 (one) hour. Form into small balls and coat with flour (about the size of a small golf ball).

Blend egg and milk together to dip balls into mixture and then roll into bread crumbs.

Fry in deep fat fryer at 350 to 375 degrees until brown. (balls can be frozen at this time. To reheat bake in a 375 degree oven for 15-20 minute. Serve hot)