Sauerkraut Sausage Balls
Offer Thousand Island dressing as a dipping sauce for these crispy appetizer sausage and sauerkraut balls.
1 pound pork sausage
2 tablespoons chopped onion
1 cup sauerkraut, drained and chopped
4 ounces cream cheese, softened
3 large eggs - divided use
1 tablespoon all-purpose flour
Salt and ground black pepper, to taste
2 cups milk
2 cups dry bread crumbs
- In skillet, cook sausage and onion until sausage is no longer pink. Remove from heat; add sauerkraut, cheese, 1 egg, flour, mustard and season to taste. Mix well. Roll into 1-inch balls. Place in freezer until partially frozen.
- Combine milk and remaining 2 eggs.
- Coat each ball in egg mixture and roll in bread crumbs.
- In a large skillet, fry balls in 1/2-inch of hot oil for about 5 minutes or until golden brown.
Makes about 2 1/2 dozen.