Yankee Plus Dec 2015
TABLE OF CONTENTS
(could also be used as a filling for Perogies)
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- 1/2 lb. bulk sausage
- 1/4 c. chopped onion
- 1 (16 oz.) can sauerkraut
- 2 TBS. fine dry bread crumbs
- 4 oz. cream cheese, softened
- 2 TBS. finely snipped parsley
- 1 TBS. sweet-hot mustard
- Dash garlic salt
- Dash pepper
- 1/3 to 1/2 c. flour
- 2 eggs
- 2 TBS. water
- 1/3 to 1/2 c. fine dry bread crumbs
- Cooking oil for deep-fat frying
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.