Learn to Make Sauerkraut Balls Like They Eat 'Em in Cleveland

• Meat

  • 1 lb Sausage, bulk

• Produce

  • 2 tbsp Sweet onion

• Refrigerated

  • 4 Egg

• Canned Goods

  • 1 cup Sauerkraut

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 1 tbsp Flour
  • 1 Pepper, freshly ground
  • 1 Sea salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 2 cups Bread crumbs, dry unseasoned

• Dairy

  • 4 oz Cream cheese
  • 2 cups Milk

Found on cleveland.about.com

Description

Ingredients

• 1 lb. bulk sausage
• 2 Tbsp. chopped sweet onion
• 1 cup (4 oz.) sauerkraut, drained
• 4 oz. cream cheese
• 1 egg, slightly beaten
• 1 Tbsp. flour
• 1 tsp. dry mustard
• Sea salt
• Freshly ground pepper
• 2 cups milk
• 3 egg, slightly beaten
• 2 cups dry, unseasoned bread crumbs
• Vegetable oil for frying

Directions

• Preparation Make the BallsCook the sausage and onions in a medium skillet over a medium-high heat until the sausage is just done, breaking the sausage up with a fork as it cooks. Remove from heat. Add the sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well.Roll into 1" balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.Bread the BallsIn a medium bowl, comine the milk and the eggs. Dip each ball into the mixture and roll in the bread crumbs.Fry the BallsFry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with a slotted spoon and drain on paper towels.Makes 8-10 appetizer servings.