|
|
|
|
| Category |
|
Appetizers
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1/2 lb. pork sausage, finely crumbled - Bob Evans
|
| |
1/4 c. chopped onions
|
| |
14 oz. sauerkraut, well drained and cut up
|
| |
2 tbls. fine bread crumbs
|
| |
3 oz. cream cheese
|
| |
2 tbls. parsley
|
| |
1/4 tsp. garlic salt
|
| |
1/8 tsp. pepper
|
| |
1 tsp. prepared mustard
|
|
|
| |
1/4 c. flour
|
| |
2 well beaten eggs
|
| |
1/4 c. milk
|
| |
3/4 c. bread crumbs
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Saute sausage and onion until sausage is browned. Drain and add sauerkraut and 2 tbls. bread crumbs.
|
|
|
|
In another bowl combine cream cheese, parsley, garlic salt, pepper and mustard. Stir in sauerkraut Mixture. Chill.
|
|
|
|
Shape into balls. Coat with flour, combine eggs and milk and roll balls in mixture. Then coat with bread crumbs and fry.
|
|
|
|
|
|
Originally Submitted
11/6/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Sauerkraut Balls recipe to your own private DesktopCookbook.
|
