Scrumptious Sauerkraut Balls The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Ingredients
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In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
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Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
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Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch 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.
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Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
Per Serving: 287 calories; protein 8.4g; carbohydrates 10.7g; fat 23.5g; cholesterol 48.1mg; sodium 785.4mg. After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer bags. They do not need to thaw before frying.