Hey Hey Sauerkraut Balls

• 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

1. In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
2. Drain sauerkrat, pressing out as much liquid as possible.
3. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
4. Cover and chill several hours or overnight.
5. Put flour in a shallow container.
6. In another shallow container, beat eggs and water until combined.
7. Put bread crumbs in a third container.
8. Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
9. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
10. Remove from fat with a slotted spoon; drain on paper towels.
11. Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.

sausage, onion, sauerkraut, breadcrumbs, cream cheese, parsley, sweethot mustard, garlic salt, pepper, allpurpose, eggs, water, breadcrumb, cooking oil

Taken from www.food.com/recipe/hey-hey-sauerkraut-balls-424500 (may not work)