Sauerkraut Balls
Even if you don't like sauerkraut, try these tasty appetizers. You'll love the sweet-sour tang of the mustard and kraut inside crispy deep-fried shells.
Ingredients
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1/2 pound bulk pork sausage
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1/4 cup chopped onion
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1 16-ounce can sauerkraut
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2 tablespoons fine dry bread crumbs
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1/2 of an 8-ounce package cream cheese, softened
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2 tablespoons finely snipped fresh parsley
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1 tablespoon sweet-hot mustard
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Dash garlic salt
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Dash pepper
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1/3 to 1/2 cup all-purpose flour
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2 eggs
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2 tablespoons water
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1/3 to 1/2 cup fine dry bread crumbs
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Cooking oil for deep-fat frying
Directions
1.
In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
2.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
3.
Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
4.
Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep, hot fat (365 degree F) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree F oven. Makes 24 to 30 balls.
Make-Ahead Tip
Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.
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