Father's Day Recipes: Scrumptious Sauerkraut Balls | Submitted By: Marie Kirk

1 pound pork sausage1/4 cup finely chopped onion1 (14 ounce) can sauerkraut, well drained and finely chopped1/2 teaspoon prepared yellow mustard1/4 teaspoon garlic salt1/8 teaspoon ground black pepper2 tablespoons Italian seasoned dry bread crumbs4 ounces cream cheese, softened2 tablespoons dried parsley flakes1/4 cup all-purpose flour1 egg, beaten1/4 cup milk3/4 cup Italian seasoned dry bread crumbs6 cups vegetable oil for deep-fryingIn a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot. Amount Per Serving  Calories: 287 | Total Fat: 23.5g | Cholesterol: 50mg

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