|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
24 to 30 |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/2 lb. bulk sausage
1/4 cup chopped onion
1 can (16 oz.) sauerkraut
2 tbsp. fine dry bread crumbs
4 oz. cream cheese, softened
2 tbsp. finely snipped parsley
1 tbsp. sweet-hot mustard
1/2 cup flour
2 eggs
2 tbsp. water
1/2 cup fine dry bread crumbs
1 dash garlic powder
1 dash salt
1 dash pepper
Cooking oil for deep-fat frying
|
Directions:
|
In large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In large mixing bowl, combine sauerkraut, sausage mixture, 2 tbsp. bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
Put flour in shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then 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 slotted spoon; drain on paper towels. Transfer to baking sheet with sides; keep warm in 275°F oven.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
