114 ounce can sauerkraut, squeezed dry and finely chopped
1/2teaspoonprepared yellow mustard
1/4teaspoongarlic salt
1/8teaspoonground black pepper
3/4cupplus 2 tablespoons Italian seasoned dry bread crumbs, divided
4ouncescream cheese, softened
2tablespoonsdried parsley flakes
1/4cupall-purpose flour
1egg, beaten
1/4cupmilk
6cupsvegetable oil for deep-frying
Instructions
In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls.
Place flour in a shallow dish.
In a second shallow dish, place egg.
In a third shallow dish, remaining bread crumbs.
Dip each sauerkraut ball first into the flour, then the egg and roll in bread crumbs. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.