Sauerkraut Balls

by Phillip Cray

Ingredients:
1/2 lb. sausage
1/4 cup onion, chopped
16 oz. sauerkraut
2 Tbsp. break crumbs
4 oz. cream cheese, softened
2 Tbsp. parsley
1 Tbsp. sweet hot mustard
garlic salt, to taste
black pepper, to taste
all-purpose flour, for coating
2 eggs, beaten
2 Tbsp. water
bread crumbs, for coating
oil, for deep frying
Directions:
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 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.
TPut flour in a shallow container, In another shallow container, beat eggs 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 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 24-30 balls
Notes:
Recipe from Hey Hey Bar & Grill, German Village, Columbus, OH
Phillip says, "I never use the parsley, garlic salt, or pepper."