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Sauerkraut Balls
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Serves/Makes:1 unknown quantity

  • 8 oz (224 grm). sausage meat, crumbled
  • 1/4 cup (60 ml) onion, finely chopped
  • 1 14 oz (392 grm). can sauerkraut, well drained & snipped
  • 2 tbsp (30 ml). dry bread crumbs
  • 1 3 oz (84 grm). pkg. cream cheese, softened
  • 2 tbsp (30 ml). parsley
  • 1 tsp (5 ml). prepared mustard
  • 1/4 tsp (1 ml). pepper
  • 1 touch of garlic salt
  • 1/4 cup (60 ml) flour
  • 2 eggs, well beaten
  • 1/4 cup (60 ml) milk
  • 1 cup (225 ml) bread crumbs
  • In skillet, cook sausage and onion until meat is brown. Drain.
  • Add sauerkraut and 2 tbsp (30 ml) bread crumbs.
  • Combine cream cheese, parsley, mustard, touch of garlic, salt and pepper.
  • Stir into sauerkraut mixture; chill.
  • Shape into small balls.
  • Coat with flour.
  • Add milk to beaten eggs.
  • Dip balls into egg mixture and roll into bread crumbs.
  • Fry in deep fat to brown.
  • Bake in 375 degree (200 C.) oven for 15 to 20 minutes.
Can be frozen.

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