Sauerkraut Sausage Balls recipe

30 servings

1 pound spicy ground pork sausage

1 onion, diced

1 (2 ounce) package dried beef, shredded

1 (16 ounce) can sauerkraut, drained and minced

1 teaspoon prepared mustard

1 tablespoon dried parsley

1 (8 ounce) package cream cheese, softened

1 teaspoon garlic salt

2 quarts oil for frying

1 1/2 cups all-purpose flour

1 1/4 cups milk

1 egg, lightly beaten

2 cups seasoned bread crumbs

Place spicy ground pork sausage, onion and dried beef in a large, deep skillet.

Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes.

Drain and transfer to a large bowl.

Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture.

Cover and chill in the refrigerator approximately 2 hours.

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

Place flour in a small bowl.

Blend milk and egg together in another small bowl.

Place seasoned bread crumbs in a medium bowl.

Roll the chilled sausage mixture into 1 inch balls.

Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.

In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes.

Drain on paper towels and serve warm, or freeze for later use.