In large skillet, cook sausage and onion until sausage
is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible.
In large mixing bowl, combine sauerkraut, sausage mixture,
2 TBS. bread crumbs, cream cheese, parsley, mustard, garlic
salt and pepper.
Cover and chill for several hours or overnight.
Put flour in shallow container. In another shallow container,
beat eggs and water until combined.
Put bread crumbs in a third shallow container.
Using about 2 TBS. for each, shape sauerkraut mixture into balls.
Roll balls in flour, then egg mixture, then in bread crumbs.
Fry a few at a time in deep, hot fat (365*) for about 2 minutes
or until brown.
Remove from fat with slotted spoon; drain on paper towels.
Transfer to baking sheet with sides; keep warm in 275* oven.
Makes 24 to 30.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.