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Barb's Sauerkraut Balls Recipe



Brown sausage, onion and beef.
Drain grease.
Add in mustard, garlic salt, sauerkraut, parsley and cream cheese.
Mix well, cold for a couple of hrs.
Form into balls the size of a walnut.
Roll balls in flour to coat, then roll into egg-lowfat milk mix, finally bread crumbs.
These can either be deep fried and served in chafing dish or possibly as my family prefers, a fondue party around the kitchen table.
Pass horseradish sauce, spicy cocktail sauce and catsup if anyone dares.
Will yield about 30-40 balls.