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German Sauerkraut Balls
Serves 60 |
A little healtheir without losing flavor or quality!
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Ingredients:
| 1 1/2 lbs. pork sausage |
| 1/2 cup onions, chopped |
| 2 lbs. sauerkraut, drained and chopped |
| 1/4 cup plain dry bread crumbs |
| 8 oz Neufchatel cheese |
| 2 tablespoons parsley |
| 1 teaspoon dry mustard |
| 1/2 teaspoon garlic powder (or more to taste) |
| 1/2 teaspoon creole Seasoning |
| 1/2 cup flour |
| 1/2 cup skim milk |
| Ground black pepper, to taste |
| 1 1/4 cups flour |
| 1 1/4 cups bread crumbs |
| 2 eggs, beaten with 1 Tbsp. water |
| Peanut oil, for frying |
Directions:
- Brown the sausage with the onions and drain well. Add the rest of ingredients up to the pepper and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in the flour, then the egg mixture and coat with bread crumbs.
- Fry for 3 minutes or until browned and hot through.
- Serve with a little honey-mustard, BBQ sauce or garlic mayonnaise (or all three).
| Course: | Dinner |
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