Ingredients

• 1 pound pork sausage
• 0.25 cups finely chopped onion
• 1 , 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.

Nutrition per serving