Recipe By : Hey Hey Bar and Grill, German Village in Columbus, Ohio
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Bulk sausage
1/4 c Onion -- chopped
16 oz Can sauerkraut
2 tb Fine dry bread crumbs
4 oz Cream cheese -- softened
2 tb Parsley -- finely snipped
1 tb Sweet hot mustard
1 ds Garlic salt
1 ds Pepper
1/3 c All-purpose flour -- up to 1/2 c
2 Eggs
2 tb Water
1/3 c Fine dry bread crumbs --
- up to 1/2 c
Cooking oil -- for deep frying
In a large skillet, cook sausage and onion until sausage is brown,
breaking sausage into small pieces. Drain.
Drain sauerkrat, pressing out as much liquid as possible. In a large
mixing bowl, combine sauerkraut, sausage mixture, 2 tb bread crumbs,
cream cheese, parsley, mustard, garlic salt, and pepper. Cover and
chill 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 3rd container.
Using about 2 tb for each, shape sauerkraut mixture 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 F) for about 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.
Yield: 24 Balls
Recipe FROM: Midwest Living Octoberfest recipes, Oct 1996
