Sauerkraut Balls

These sauerkraut balls can be frozen until you need them, so make a double batch and save some for the next time you need an appetizer in a hurry.

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Ingredients:

• 8 oz. sausage meat, crumbled    
• 1/4 c. onion, finely chopped    
• 1 (14 oz.) can sauerkraut, well drained & snipped    
• 2 tbsp. dry bread crumbs    
• 1 (3 oz.) pkg. cream cheese, softened    
• 2 tbsp. parsley    
• 1 tsp. prepared mustard    
• 1/4 tsp. pepper & touch of garlic salt    
• 1/4 c. flour    
• 2 eggs, well beaten    
• 1/4 c. milk    
• 1 c. bread crumbs    

Method

In skillet, cook sausage and onion until meat is brown. Drain. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, a touch of garlic, salt, and pepper. Stir into sauerkraut mixture; chill. Shape into small balls. Coat with flour. Add milk to beaten eggs. Dip balls into egg mixture and roll into bread crumbs. Fry in deep fat to brown. Bake in 375 degree oven for 15 to 20 minutes. Can be frozen.

Notes: Recipe may be doubled for larger groups.

Number of servings:

Submitted By: Louanne E.
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