Sauerkaut Balls

Great and different appetizer.

• Ready In: 50 mins
• Yields: 54-60 balls

Ingredients

• 1 (1 lb) package bulk sausage
• 1⁄2 cup  chopped onion
• 1 (27 ounce) can sauerkraut
• 1⁄4 cup  dry breadcrumbs
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup  finely chopped parsley
• 2  tablespoons  sweet and spicy mustard
•  garlic salt
•  pepper
•  flour
• 2  eggs
•  breadcrumbs
•  vegetable oil (for deep frying)

Directions

1. Fry sausage and onion, breaking into small pieces, until sausage is brown; drain.
2. Drain sauerkraut and squeeze dry.
3. Add to sausage mixture with 1/4 cup bread crumbs, the cream cheese, parsley, mustard, garlic salt and pepper.
4. Mix well and chill overnight.
5. Place flour for coating balls in a shallow bowl or pie plate.
6. Place eggs and 2 tablespoons of water in another shallow bowl, beating lightly to combine.
7. Place bread crumbs in a third shallow bowl.
8. Shape sauerkraut mixture into small balls.
9. Roll in flour, then in egg mixture, then in bread crumbs.
10. Fry balls, a few at time, in deep fat heated to 375°F until brown.
11. Drain on paper towel, then transfer all of them to baking sheet with sides and bake in 375°F oven for 15/20 minutes.