💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › german › sauerkrau… captured on 2022-06-11 at 23:16:37.
View Raw
More Information
-=-=-=-=-=-=-
- Exported from MasterCook II *
Hey Hey Sauerkraut Balls
Recipe By : Hey Hey Bar and Grill, German Village in Columbus, Ohio
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sausage, bulk
1/4 cup onion -- chopped
1 can sauerkraut -- 16 ounce
2 tablespoons bread crumbs -- fine, dry
4 ounces cream cheese -- softened
2 tablespoons parsley -- finely snipped
1 tablespoon sweet hot mustard
dash garlic salt
dash pepper
1/3 to 1/2 cup all-purpose flour
2 eggs
2 tablespoons water
1/3 to 1/2 cup fine dry bread crumbs
cooking oil for deep fat frying
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.
Put 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 slott
ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls.
- - - - - - - - - - - - - - - - - -
NOTES : October 1996 Midwest Living Octoberfest recipes