- 1 lb. bulk sausage
- 2 tablespoons chopped sweet onion
- 1 (4 oz.) sauerkraut, drained
- 4 ozs. cream cheese
- 1 egg, slightly beaten
- 1 tablespoon flour
- 1 teaspoon dry mustard
- sea salt
- freshly ground pepper
- 2 s milk
- 3 egg, slightly beaten
- 2 s dry, unseasoned bread crumbs
- vegetable oil for frying
Cook sausage and onions in medium skillet over medium-high heat until sausage is just done, breaking sausage up with a fork as it cooks. Remove from heat. Add sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well. Roll into 1-inch balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.
In medium bowl, combine milk and eggs. Dip each ball into egg mixture and roll in bread crumbs. Fry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with slotted spoon and drain on paper towels.
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