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Recipe Name: Hey Hey Sauerkraut Balls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Sausage, bulk
1/4 Cup(s) Onion, chopped
1 Sauerkraut, 16 ounce
2 Tablespoon(s) Bread crumbs, fine dry
4 Ounce(s) Cream cheese, softened
2 Tablespoon(s) Parsley, finely snipped
1 Tablespoon(s) Sweet hot mustard
Dash(s) Garlic salt
Dash(s) Pepper
1/3 To 1/2 cup all-purpose flour
2 Eggs
2 Tablespoon(s) Water
1/3 To 1/2 cup fine dry bread
Cooking oil for deep fat
In a large skillet, cook sausage and onion till sausage is
brown,breaking sausage into small pieces. Drain.Drain sauerkrat,
pressing out as much liquid as possible. In a largemixing bowl,
combine sauerkraut, sausage mixture, the 2 tablespoonsbread crumbs,
cream cheese, parsley, mustard, garlic salt, and pepper. Cover and
chill several hours or overnight.Put flour in a shallow container, In
another shallow container, beateggs and water till combined. Put bread
crumbs in a third container.Using about 2 tablespoons for each, shape
sauerkraut mixture into balls.Roll balls in flour, then in egg mixture,
then in bread crumbs. Fry afew at a time in deep hot fat (365
degrees) for about 2 minutes oruntil brown. Remove from fat with a
slott ed spoon; drain on papertowels. Transfer to a baking sheet with
sides; keep warm in a 275 degreeoven. Makes 24 to 30 balls. Posted to
EAT-L Digest 13 Sep 96Date: Sat, 14 Sep 1996 10:49:36 -0500From:
Jon and Angele Freeman <jfreeman@NETUSA1.NET> NOTES : October1996
Midwest Living Octoberfest recipes

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