Hey Hey Sauerkraut Balls - cooking recipe

Ingredients

1/2 lb sausage, bulk
1/4 cup onion (chopped)
1 (16 ounce) can sauerkraut
2 tablespoons breadcrumbs (fine, dry)
4 ounces cream cheese (softened)
2 tablespoons parsley (finely snipped)
1 tablespoon sweet-hot mustard
1 dash garlic salt
1 dash pepper
1/3 - 1/2 cup all-purpose flour
2 eggs
2 tablespoons water
1/3 - 1/2 cup fine dry breadcrumb
cooking oil, for deep fat frying

Preparation

In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
Drain sauerkrat, pressing out as much liquid as possible.
In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread 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, beat eggs and water until 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 a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
Remove from fat with a slotted spoon; drain on paper towels.
Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.