A little healtheir without losing flavor or quality!
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Ingredients:
1 1/2 lbs. pork sausage
1/2 cup onions, chopped
2 lbs. sauerkraut, drained and chopped
1/4 cup plain dry bread crumbs
8 oz Neufchatel cheese
2 tablespoons parsley
1 teaspoon dry mustard
1/2 teaspoon garlic powder (or more to taste)
1/2 teaspoon creole Seasoning
1/2 cup flour
1/2 cup skim milk
Ground black pepper, to taste
1 1/4 cups flour
1 1/4 cups bread crumbs
2 eggs, beaten with 1 Tbsp. water
Peanut oil, for frying
Directions:
Brown the sausage with the onions and drain well. Add the rest of ingredients up to the pepper and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in the flour, then the egg mixture and coat with bread crumbs.
Fry for 3 minutes or until browned and hot through.
Serve with a little honey-mustard, BBQ sauce or garlic mayonnaise (or all three).
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German Sauerkraut Balls
Serves 60
Ingredients:
1 1/2 lbs. pork sausage
1/2 cup onions, chopped
2 lbs. sauerkraut, drained and chopped
1/4 cup plain dry bread crumbs
8 oz Neufchatel cheese
2 tablespoons parsley
1 teaspoon dry mustard
1/2 teaspoon garlic powder (or more to taste)
1/2 teaspoon creole Seasoning
1/2 cup flour
1/2 cup skim milk
Ground black pepper, to taste
1 1/4 cups flour
1 1/4 cups bread crumbs
2 eggs, beaten with 1 Tbsp. water
Peanut oil, for frying
Directions:
Brown the sausage with the onions and drain well. Add the rest of ingredients up to the pepper and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in the flour, then the egg mixture and coat with bread crumbs.
Fry for 3 minutes or until browned and hot through.
Serve with a little honey-mustard, BBQ sauce or garlic mayonnaise (or all three).
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