Sauerkraut Balls

Sauerkraut Balls

Crunchy on the outside and creamy on the inside.

Pork sausage meat 1/2 lb. 225 g

Finely chopped onion 1/3 cup 75 mL

All-purpose flour 1 tbsp. 15 mL

Canned sauerkraut, well drained and finely chopped 14 oz. 398 mL

Cream cheese, softened, cut up 4 oz. 125 9

Prepared mustard 1 tsp. 5 mL

Parsley flakes 1 tsp. 5 mL

Salt Vs tsp. 0.5 mL

Garlic powder 1/8 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

Coating:

All-purpose flour 1/3 cup 75 mL

Large eggs 2

Water 2 tbsp. 30 mL

Fine dry bread crumbs 1 cup 250 mL

Fat, for deep-frying

Scramble-fry sausage meat and onion in frying pan until no pink remains in meat and onion is soft.

Sprinkle flour over top. Mix. Add sauerkraut, cream cheese, mustard, parsley, salt, garlic powder and pepper. Stir until blended. Chill until it will hold its shape. Roll into 1 inch (2.5 cm) balls.

Coating: Measure flour into small bowl.

Beat eggs and water with a fork in another bowl.

Roll balls in flour to coat. Dip in egg mixture. Coat with bread crumbs.

Carefully drop 1 at a time until there are about 4 in hot 385°F to 400°F (195°C to 205°C) fat. Deep-fry until browned, about 3 minutes. Remove with slotted spoon to tray lined with paper towels to drain. These may be made ahead and heated in 400°F (205°C) oven for 8 minutes until hot. If frozen, heat in 350°F (175°C) oven for 12 minutes until hot. Makes about 30 appetizers.