Ingredients
-
1/2
-
1/4
-
1
-
2
-
4
-
2
-
1
-
1
-
1
-
1/3 - 1/2
-
2
-
2
-
1/3 - 1/2
-
-
Directions
Hey Hey Sauerkraut Balls, Found online; posted by Hey Hey Bar and Grill, German Village in Columbus, Ohio Posting for ZWT6 (Germany) Prep/cooing time does not include time needed to chill the sausage mixture , This is one of my most requested recipes I chop the sauerkraut in the food processor which helps keep the meatballs from falling apart due to the stingy nature of sauerkraut use Bob Evans bulk maple sausage and I serve these with homemade thousand island dressing , Thank you
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Steps
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1
Done
|
In a Large Skillet, Cook Sausage and Onion Until Sausage Is Brown, Breaking Sausage Into Small Pieces; Drain Fat. |
|
2
Done
|
Drain Sauerkrat, Pressing Out as Much Liquid as Possible. |
|
3
Done
|
in a Large Mixing Bowl, Combine Sauerkraut, Sausage Mixture, the 2 Tablespoons Bread Crumbs, Cream Cheese, Parsley, Mustard, Garlic Salt, and Pepper. |
|
4
Done
|
Cover and Chill Several Hours or Overnight. |
|
5
Done
|
Put Flour in a Shallow Container. |
|
6
Done
|
in Another Shallow Container, Beat Eggs and Water Until Combined. |
|
7
Done
|
Put Bread Crumbs in a Third Container. |
|
8
Done
|
Using About 2 Tablespoons For Each, Shape Sauerkraut Mixture Into Balls Roll Balls in Flour, Then in Egg Mixture, Then in Bread Crumbs. |
|
9
Done
|
Fry a Few at a Time in Deep Hot Fat (365 Degrees) For About 2 Minutes or Until Brown. |
|
10
Done
|
Remove from Fat With a Slotted Spoon; Drain on Paper Towels. |
|
11
Done
|
Transfer to a Baking Sheet With Sides; Keep Warm in a 275 Degree Oven Makes 24 to 30 Balls. |
