Hey Hey Sauerkraut Balls
List of Ingredients
Recipe By : Hey Hey Bar and Grill, German Village in Columbus, Ohio
1/2 pound bulk sausage
1/4 c. chopped onion
1 (16 oz.) can sauerkraut
2 TBS. fine, dry bread crumbs
4 oz. cream cheese, softened
2 TBS. finely chopped parsley
1 tablespoon sweet hot mustard
dash garlic salt
dash pepper
1/3 to 1/2 c. flour
2 eggs
2 tablespoons water
1/3 to 1/2 c. fine dry bread crumbs
cooking oil for deep fat frying
In a large skillet, cook sausage and onion till 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, the 2 tablespoons 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 together.
Put bread crumbs in a third container.
Using about 2 tablespoons 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 degrees) 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 degree oven. Makes 24 to 30.Recipe
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