Ingredients: |
Ingredients: 2 lbs. ground bulk pork sausage
1 medium onion, finely chopped
4 oz. cream cheese, softened
1/4 c. beer (or milk)
1 cup all-purpose flour
1/2 tsp. ground dry mustard
1 T. dried parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 T. sugar
1 (16 oz.) can sauerkraut, drained, rinsed and finely chopped
5 drops Tabasco sauce
1/2 c. flour
2 eggs, slightly beaten
1/4 c. cold water
3/4 c. bread crumbs
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Directions: |
Directions:Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Add cream cheese, stir well to thoroughly combine with sausage. Then add beer; stir well to combine and set aside. In a large mixing bowl, mix together dry ingredients - flour, dry mustard, salt, pepper, garlic powder, dried parsley and sugar. Stir dry ingredients into the sausage mixture, a little at a time, until well blended. Then return skillet to the stove and continue cooking for about 5 minutes. Next, add the sauerkraut,Tabasco sauce and 1/4 cup bread crumbs. Mix until all ingredients are well incorporated. Put mixture in a large bowl and refrigerate for 1 hour to let mixture firm up.
Shape mixture into 1 inch balls. Coat balls with flour. In a small bowl, stir together the eggs and cold water. Dip sausage balls into the egg and water mixture, then roll them in bread crumbs.
To deep fry: Over medium-high heat in a deep frying pan, heat enough cooking oil to fully submerge the balls to 350ºF. Bread the chilled sauerkraut balls (coat with flour, then egg mixture, then roll in bread crumbs. Fry a few at a time - do not overcrowd or the temperature of the cooking oil will drop. Try to keep it around 350º for best results. Fry until golden brown and drain on paper towels.
To bake : Heat oven to 375ºF. Bread the chilled sauerkraut balls (coat with flour, then egg mixture, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for 20 minutes.
Note: After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer containers. |
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