Basic Sauerkraut Balls

1 pound mild sausage 1 pound spicy hot sausage
Norwalk Reflector Staff
Jul 25, 2010

1 pound mild sausage

1 pound spicy hot sausage

1 cup diced onion

2-2-pound bags sauerkraut (rinse and chop)

1/2 cup seasoned bread crumbs

16 ounces cream cheese (room temperature)

4 tablespoons prepared mustard

1 tablespoon garlic salt

1 tablespoon minced garlic

1 tablespoon pepper

4 tablespoons parsley flakes

Fry sausage and onions. Drain well. Cream together cream cheese, sauerkraut and remaining ingredients. Add to sausage and onions. Chill at least one hour (best if chilled overnight).

After chilling, prepare the following ingredients:

Flour

1 dozen eggs (beaten)

2 large cans seasoned bread crumbs

Place flour, eggs and bread crumbs in separate shallow bowls. Form mixture into 1 1/2 to 2-inch balls. Roll balls into flour first, then egg and finish with bread crumbs. Fry in a deep fryer until golden brown. Serve with cocktail sauce. Makes about 10 to 14 dozen balls, depending on size.