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Bratwurst and Sauerkraut Balls Recipe

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This recipe for Bratwurst and Sauerkraut Balls, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betty Fussell

Category:
Category:

Ingredients:  
Ingredients:  
2 bratwurst, removed from casings and crumbled
4 T. onion, minced
1 (14 oz.) can sauerkraut, drained
1 cup + 1 T. seasoned breadcrumbs
Salt and Pepper to taste
1/4 tsp. garlic powder
2 tsp. dried parsley
4 oz. cream cheese
1 heaping tsp. stone ground mustard
1/3 c. flour
2 eggs
1/4 c. milk
Vegetable oil for cooking

Directions:
Directions:
In a large skillet, cook sausage and onion until meat is cooked through. Drain any grease. Sprinkle with salt and pepper. Add 1 T. breadcrumbs and all of the sauerkraut to skillet. In a large bowl, cream together cream cheese, garlic powder, parsley, and mustard. Add sausage and sauerkraut mixture from the skillet and stir to combine. Place bowl in the fridge to chill for 1-2 hours. When ready to cook, whisk together egg and milk. Using a cookie scoop, form balls of mixture. Roll balls in flour, then coat in egg mixture, then roll in breadcrumbs. Heat oil in a skillet, brown the balls on all sides. Place on a paper towel to drain excess grease. Serve hot.

 

 

 

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