1 Servings
Uncategorized
Appetizers Cheese Cream Cheese Cream Bread Crumb Mustard Onion Garlic Parsley Garlic Salt
1/2 lb sage, bulk
1/4 c on; chopped
1 cn Sauerkraut; 16 ounce
2 tb ad crumbs; fine, dry
4 oz am cheese; softened
2 tb sley; finely snipped
1 tb Sweet hot tard
ds lic salt
ds per
1/3 To 1/2 cup -purpose flour
2 s
2 tb Water
1/3 To 1/2 cup fine dry bread
king oil for deep fat
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkrat, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight. Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container. Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman and lt;jfreeman and at;NETUSA1.NET and gt; NOTES : October 1996 Midwest Living Octoberfest recipes
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