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Sauerkraut Sausage Balls

By: GEORGE SONTAG

"This is a delightful appetizer that can be made ahead of time and heated when guests arrive. Spicy pork sausage and beef will never know what hit them when you blend them with sauerkraut and a cream cheese mixture, then deep fry them to mouthwatering golden perfection."

Rate/Review | Read Reviews (11)

What to Drink?
	Riesling

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
2 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 - 40 balls

Ingredients

1 pound spicy ground pork sausage
1 onion, diced
1 (2 ounce) package dried beef, shredded
1 (16 ounce) can sauerkraut, drained and minced
1 teaspoon prepared mustard
1 tablespoon dried parsley
1 (8 ounce) package cream cheese, softened
1 teaspoon garlic salt
2 quarts oil for frying
1 1/2 cups all-purpose flour
1 1/4 cups milk
1 egg, lightly beaten
2 cups seasoned bread crumbs

Directions

Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl.
Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.