Tuesday, December 28, 2010

Zesty Sausage and Sauerkraut Balls

 Don't let the sauerkraut stop you from trying these tasty little gems.  They're a little extra work, but they're worth the effort.  My aunt used only sweet Italian sausage, but I've updated them a bit by adding a bit of a kick (hot sausage) to the mixture.  

8 ounces Italian sweet or hot sausage (I use half and half)
1/4 cup onion, finely chopped
1 (14 ounce) sauerkraut, well drained and chopped (I use the pulse option on my food processor)
1 cup plus 2 tablespoons dry bread crumbs
1 (3 ounce) package cream cheese, softened
1 teaspoon prepared mustard
1/4 teaspoon crushed garlic
1/4 teaspoon pepper
1/4 cup flour
2 eggs, well beaten
1/4 cup milk

In skillet, cook sausage and onion until meat is brown.  Drain.  Add sauerkraut and 2 tablespoons bread crumbs.  Blend in cream cheese, mustard, garlic, salt and pepper.  Mix well.  Chill mixture until firm enough to handle.

Using a rounded teaspoonful of mixture, shape into balls.  Coat each with flour.  Add milk to beaten eggs in small bowl.  Dip flour coated balls in egg mixture and immediately roll each in bread crumbs.  Carefully fry in well oiled skillet until brown.  May freeze at this point.

To finish, place in 350 degree oven for 30 minutes.  Serve with a good dijon mustard.

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