scrumptious sauerkraut balls

Ingredients

• Servings: 32
• 1 pound lamb sausage
• 1/4 cup finely chopped onion
• 1 (14 ounce) can sauerkraut, well drained and finely chopped
• 1/2 teaspoon prepared yellow mustard
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons italian seasoned dry bread crumbs
• 4 ounces cream cheese, softened
• 2 tablespoons dried parsley flakes
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/4 cup milk
• 3/4 cup italian seasoned dry bread crumbs
• 6 cups vegetable oil for deep-frying

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in a large skillet over medium high heat, fry lamb sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. drain and allow to cool slightly.
• crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. combine cream cheese and parsley, and mix into sauerkraut mixture. refrigerate for 1 hour.
• heat oil in deep-fryer to 375 degrees f (190 degrees c). shape sauerkraut mixture into 3/4 inch balls. coat balls with flour. in a small bowl, whisk together egg and milk. dip floured balls in egg mixture and then roll in remaining bread crumbs.
• deep fry in batches for 2 to 3 minutes or until golden brown. drain on paper towels and serve hot.