*  Exported from  MasterCook II  *

                         Hey Hey Sauerkraut Balls

Recipe By     : Hey Hey Bar and Grill, German Village in Columbus, Ohio
Serving Size  : 24   Preparation Time :0:00
Categories    : Appetizers                       German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Bulk sausage
     1/4  c             Onion -- chopped
  16      oz            Can sauerkraut
   2      tb            Fine dry bread crumbs
   4      oz            Cream cheese -- softened
   2      tb            Parsley -- finely snipped
   1      tb            Sweet hot mustard
   1      ds            Garlic salt
   1      ds            Pepper
     1/3  c             All-purpose flour -- up to 1/2 c
   2                    Eggs
   2      tb            Water
     1/3  c             Fine dry bread crumbs --
                        - up to 1/2 c
                        Cooking oil -- for deep frying

In a large skillet, cook sausage and onion until sausage is brown,
breaking sausage into small pieces. Drain.

Drain sauerkrat, pressing out as much liquid as possible. In a large
mixing bowl, combine sauerkraut, sausage mixture, 2 tb bread crumbs,
cream cheese, parsley, mustard, garlic salt, and pepper. Cover and
chill several hours or overnight.

Put flour in a shallow container, In another shallow container, beat
eggs and water until combined. Put bread crumbs in a 3rd container.

Using about 2 tb for each, shape sauerkraut mixture into balls. Roll
balls in flour, then in egg mixture, then in bread crumbs. Fry a few
at a time in deep hot fat (365°F) for about 2 minutes or until brown.
Remove from fat with a slotted spoon; drain on paper towels. Transfer
to a baking sheet with sides; keep warm in a 275°F oven.

Yield: 24 Balls

Recipe FROM: Midwest Living Octoberfest recipes, Oct 1996


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