Description
The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Ingredients
- 1 pound pork sausage
- ¼ cup finely chopped onion
- 1 (14 ounce) can sauerkraut, well drained and finely chopped
- ½ teaspoon prepared yellow mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons Italian seasoned dry bread crumbs
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley flakes
- ¼ cup all-purpose flour
- 1 egg, beaten
- ¼ cup milk
- ¾ cup Italian seasoned dry bread crumbs
- 6 cups vegetable oil for deep-frying
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned
- about 10 minutes. Drain grease and allow to cool slightly.
- Transfer sausage mixture into a large bowl. Stir in drained sauerkraut
- 2 tablespoons bread crumbs
- mustard
- garlic salt
- and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.
- Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour
- then dip in egg mixture and roll in bread crumbs to thoroughly coat.
- Working in batches
- fry balls in hot oil until golden brown
- 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 12