Sue's Sauerkraut Balls

This was our first "Sundays with Sue" post where my mom shared recipes for my readers! Sue suggested Sauerkraut Balls. Sue only makes these during November and December and said that they freeze well. Reader Trish also loves the balls and has made some of her own! Originally posted Sunday, December 4, 2011

Sauerkraut Balls

• 1 lb pork sausage

• 1 cup chopped onions

• 2 tbsp minced garlic

• 1 lb can sauerkraut, drained and chopped

• 4 tsp cracker crumbs

• 1 8oz cream cheese

• 3 tsp parsley

• 2 tsp dry mustard

• 1 tsp pepper

• 2-3 eggs beaten

• ¼ cup milk

• Bread crumbs (I like to use panko)

Cook sausage, onions and garlic until brown. Drain well.

Mix sauerkraut, cracker crumbs cream cheese, parsley, mustard and pepper. Combine with sausage mixture.

Chill for at least 1 hour.

Remove mixture from refrigerator and with floured hand, roll in small balls. Combine beaten eggs and milk and dip balls into mixture and roll in cracker crumbs. Deep fry.