Scrumptious Sauerkraut Balls

Ingredients

• 1 pound pork sausage
• 0.25 cups finely chopped onion
• 1 can sauerkraut , 14 ounce
• 2 tablespoons Italian seasoned dry bread crumbs
• 0.5 teaspoons prepared yellow mustard
• 0.25 teaspoons garlic salt
• 0.13 teaspoons ground black pepper
• 4 ounces cream cheese , softened
• 2 tablespoons dried parsley flakes
• 0.25 cups all-purpose flour
• 1 large egg , beaten
• 0.25 cups milk
• 0.75 cups Italian seasoned dry bread crumbs
• 1 quart vegetable oil for frying , Optional

Instructions

1. 1

   Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned, about 10 minutes. Drain grease and allow to cool slightly.

2. 2

   Transfer sausage mixture into a large bowl. Stir in drained sauerkraut, 2 tablespoons bread crumbs, mustard, garlic salt, and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.

3. 3

   Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.

4. 4

   Heat oil in a deep fryer to 375 degrees F (190 degrees C).

5. 5

   Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat.

6. 6

   Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.