SAUERKRAUT BALLS

There is a PBS show called Daytripper, and on one trip the host went to Schulenberg, a German town halfway between San Antonio and Houston.  At one of the restaurants he ate Sauerkraut Balls and raved about them, and the idea of making them inspired me to make some of Eric’s Sauerkraut.  Store-bought sauerkraut would also work.  This recipe came from the Food Network, but there is another one I would like to try at some point that has mashed potatoes in it instead of sausage.  Of course anything deep-fried sounds good to us Southerners, and these are a splendid addition to a German-flavored menu.

8 oz. sausage, crumbled, preferably brat sausage

¼ c. very finely chopped onion

1-3/4 c. sauerkraut (if using canned use a 14 oz. can)

2 TB breadcrumbs + more for coating

1 – 3 oz. pkg. cream cheese

2 t. flat-leaf parsley, chopped

1 t. prepared mustard

Garlic salt

¼ t. black pepper

Flour, about ½ c.

2 beaten eggs

¼ c. milk

Canola or peanut oil for frying

German mustard as a dipping sauce

Cook sausage and onion until meat is brown and drain.  Add sauerkraut and 2 TB breadcrumbs to the mixture.  Combine cream cheese, parsley, mustard, garlic salt and pepper and add to the sauerkraut mixture.  Chill one hour. 

Form into small balls. Mix the eggs and milk together in a small bowl.  Dip the balls into flour, then egg/milk mixture and roll in bread crumbs.  Cover and chill until ready to fry.  Deep fry until brown and serve hot with a German mustard. 

If you have leftovers and want to freeze them, bake them in a 375 degree oven for about 15-20 minutes, until they are warmed throughout.