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Sauerkaut Balls

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“Great and different appetizer.”
READY IN:
50mins
YIELD:
54-60 balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry sausage and onion, breaking into small pieces, until sausage is brown; drain.
  2. Drain sauerkraut and squeeze dry.
  3. Add to sausage mixture with 1/4 cup bread crumbs, the cream cheese, parsley, mustard, garlic salt and pepper.
  4. Mix well and chill overnight.
  5. Place flour for coating balls in a shallow bowl or pie plate.
  6. Place eggs and 2 tablespoons of water in another shallow bowl, beating lightly to combine.
  7. Place bread crumbs in a third shallow bowl.
  8. Shape sauerkraut mixture into small balls.
  9. Roll in flour, then in egg mixture, then in bread crumbs.
  10. Fry balls, a few at time, in deep fat heated to 375°F until brown.
  11. Drain on paper towel, then transfer all of them to baking sheet with sides and bake in 375°F oven for 15/20 minutes.

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