Scrumptious Sauerkraut Balls

Recipe View 10 mins In a large skillet, heat over medium-high heat. Sauté sausage and onion, breaking up the sausage as it cooks, until sausage is browned and crumbly (approximately 10 minutes). Drain off any excess grease and let cool slightly.

Recipe View 1 hrs In a large mixing bowl, combine the cooked sausage mixture with the drained sauerkraut, 2 tablespoons of bread crumbs, mustard, garlic salt, and black pepper. In a separate small bowl, blend the softened cream cheese and parsley flakes. Incorporate the cream cheese mixture into the sauerkraut mixture until well combined. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.

Recipe View 5 mins Prepare your dredging station: Place flour in a shallow bowl. In a second bowl, whisk together the beaten egg and milk. In a third bowl, place the remaining 3/4 cup of Italian seasoned bread crumbs.

Recipe View 5 mins Preheat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature control.

Recipe View 10 mins Shape the chilled sauerkraut mixture into 3/4-inch balls. Dredge each ball in flour, ensuring it's fully coated. Next, dip the floured ball into the egg mixture, followed by a thorough coating in the bread crumbs.

Recipe View 3 mins Carefully add the breaded sauerkraut balls to the hot oil in batches, avoiding overcrowding. Fry until golden brown and crispy, about 2 to 3 minutes per batch. Remove the fried balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!