Fried Sausage Sauerkraut Balls

photo by Katie M.

- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
24 balls
ingredients
- 1 lb ground sausage
- 1⁄4 cup of finely chopped onion
- 1 (14 ounce) can sauerkraut, drained really well and finely chopped snipped
- 2 tablespoons breadcrumbs
- 1 (8 ounce) package cream cheese, at room temperature
- 2 tablespoons dried parsley
- 2 teaspoons prepared mustard
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon fresh cracked black pepper
- 1⁄4 cup all-purpose flour
- 2 well-beaten eggs
- 3 tablespoons milk
- 1 cup breadcrumbs
directions
- In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
- In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
- Put mixture in the refrigerator to chill for 30 mins to an hour.
- Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
- Roll balls in flour.
- Add milk to egg mixture and dip flour coated balls into egg mixture.
- Roll balls into bread crumbs.
- Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
- Put on a paper towel-lined plate to drain.
- **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
- From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
- Serve warm, but be careful they are piping hot right out of the oven/fryer.
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