Sauerkraut Balls (makes about 30 balls)

• 1 lb pork sausage
• 1/4 cup finely chopped onion
• 1 can (14 Ounce) well drained and finely chopped sauerkraut
• 1/2 tsp prepared yellow mustard
• 1/4 tsp garlic salt
• dash black pepper
• 2 tbsp Italian seasoned dry bread crumbs
• 4 oz softened cream cheese
• 2 tbsp dried parsley flakes
• 1/4 cup all-purpose flour
• 1 beaten egg
• 1/4 cup milk
• 3/4 cup Italian seasoned dry bread crumbs
• 6 cup vegetable oil for frying

1. In a large skillet over medium high heat, fry pork sausage and onion untul sausage is evenly brown and onion is soft, about 10 minutes.
2. Drain and allow to cool slightly.
3. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper, and 2 tablespoons bread crumbs.
4. Combine cream cheese and parsley, mix into sauerkraut mixture.
5. Refrigerate for 1 hour.
6. Heat oil in fryer to 375F Fahrenheit.
7. Shape sauerkraut mixture into 3/4 inch balls.
8. Coat balls with flour.
9. In a small bowl, whisk together egg and milk.
10. Dip floured balls in egg mixture and then roll in 3/4 cup bread crumbs.
11. Fry in batches for 2 - 3 minutes or until golden brown.
12. Drain on paper towels and serve hot.

pork sausage, onion, sauerkraut, yellow mustard, garlic, black pepper, italian, cream cheese, parsley flakes, allpurpose, egg, milk, italian seasoned dry bread crumbs, vegetable oil

Taken from cookpad.com/us/recipes/348472-sauerkraut-balls-makes-about-30-balls (may not work)