Sauerkraut Balls

Eating Out

$6.50 per serving

Bev’s Sauerkraut Balls

Serves 2 / Prep time 40 mins / fridge time 1 hour / cook time 20 mins

Ingredients:

• 1 lb breakfast pork sausage – Jimmy Dean is my favorite.
• 1/3 cup finely chopped onion
• 14 oz pkg sauerkraut
• 2 eggs
• ¼ cup milk
• ½ cup flour
• ½ cup breadcrumbs / seasoned or plain
• 1tsp prepared mustard
• ¼ tsp garlic powder
• ¼ tsp pepper
• 4oz cream cheese
• 2tsp parsley flakes
• 1 qt oil for deep frying

Method:

• In a frying pan cook sausage with onion, crumbling the sausage as it cooks – drain on paper towels – let cool
• Drain the sauerkraut and add mustard, pepper, cream cheese, and parsley, thoroughly mix all with the meat, onion mixture and place in the fridge for an hour
• In a deep, frying pan, place about 1-2 inches of oil for frying and heat to 375 degrees F
• Get three small shallow bowls or trays out. Place the flour in one bowl, the breadcrumbs in another and the eggs and milk in the third
• Beat the eggs and milk together
• Remove the meat and sauerkraut mixture from fridge and make it into 1” balls
• Dip and completely cover each ball, first in the flour – then the egg mix – then the breadcrumbs
• Fry the balls in the oil until golden brown – drain on paper towels

* I serve these with a Dijon mustard and honey sauce