I have been asked to post this recipe again…so here it is!
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Sauerkraut Balls with Stone Ground Mustard
By The Gourmet Farm Girl
½ pound mild Italian sausage
2 Tablespoons chopped green onion
1 cup sauerkraut (drained)
4 oz cream cheese
1 egg (slightly beaten)
1-2 Tablespoon flour
1 teaspoon dry mustard
Ground black pepper and sea salt to taste
1 cup milk
1 egg (slightly beaten)
2 cups dry (unseasoned) bread crumbs (Panko)
Peanut Oil for frying
Cook the sausage and onions in a medium skillet over medium-high heat until the sausage is done; 5-7 minutes. (Break up the sausage with a fork as it cooks) Remove from heat; add the sauerkraut, cream cheese, 1 egg, 1 Tablespoon flour and mustard; salt and pepper to taste; mix together well.
Note: Add one more Tablespoon flour if needed to keep mixture together
Roll into 1 inch balls; place on a plate; cover with wax paper and place in the freezer until partially frozen; 40-45 minutes
In a medium size bowl whisk the milk and the egg together; dip each ball into the mixture and roll in bread crumbs. Fry the balls in hot oil till golden brown; 5-6 minutes; remove from oil with a slotted spoon and drain on a paper towel.
Serve as is or with Stone Ground Mustard
Makes 12-15 balls
ENJOY!