Mmmm... good! Mine turned out a bit spicy as I used my homemade breakfast sausage and spiced it up - a lil heavy on the cayenne I think! I used my homemade sauerkraut chopped finely in a processor and was a little bit short of the 2 c. (probably @ 1.5 c. before chopping) so not a heavy kraut flavor; great for my BF as he doesn't even LIKE kraut and had no idea it was in them until I told. I have never understood the flour, egg, crumb steps but, my friend, it works so well on anything I have ever breaded and deep fried I don't question it. The only thing I really changed was to use garlic cloves sauteed with the pork mixture (as I felt it had enough salt in the pork) and half cream cheese and half mozzarella (which I had INTENDED to be Swiss.) I will try these again with 1/2 cream and 1/2 Swiss. They held their shape frying but crumbled when cutting so perhaps an egg added into the pork mix? Or be less impatient and make them 1" bite size per instructions! (My deep fryer is really tiny.)Also baking would be healthier but I really liked the extra crisp crunch.
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Mmmm... good! Mine turned out a bit spicy as I used my homemade breakfast sausage and spiced...