Sauerkraut Balls

Keeping up with the tradition of having sauerkraut on New Year's day,

here is my last recipe of the week. I absolutely love these things!

This recipe will make 32 balls.

What you'll need:

1lb pork sausage

1/4c finely chopped onion

1 (14oz) can of sauerkraut, drained and chopped

1/2tsp mustard

1/4tsp garlic salt

1/8tsp pepper

2T italian seasoned bread crumbs

4oz softened cream cheese

2T parsley flakes

1/4c all purpose flour

1 beaten egg

1/4c milk

3/4c italian seasoned bread crumbs

6c veggie oil for deep frying

Create:

In a large skillet over medium high heat fry your sausage and onion

until sausage is done and onion is soft. Drain and allow to cool slightly.

Crumble sausage mixture into a large bowl and add sauerkraut, mustard,

garlic salt, pepper and 2T of bread crumbs. Combine cream cheese and parsley,

add mix into the sauerkraut mixture and place in the fridge for 1 hour.

Heat oil in a deep fryer to 375 degrees. Shape sauerkraut mixture

into 3/4" balls. Coat balls with flour. In a small bowl whisk together

egg and milk. Dip floured balls in egg mixture and then roll in remaining

bread crumbs. Deep fry in batches for 2-3 minutes or until golden brown.

Drain on paper towels and serve hot.