*  Exported from  MasterCook II  *

                         Hey Hey Sauerkraut Balls

Recipe By     : Hey Hey Bar and Grill, German Village in Columbus, Ohio
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         sausage, bulk
     1/4  cup           onion -- chopped
   1      can           sauerkraut -- 16 ounce
   2      tablespoons   bread crumbs -- fine, dry
   4      ounces        cream cheese -- softened
   2      tablespoons   parsley -- finely snipped
   1      tablespoon    sweet hot mustard
          dash          garlic salt
          dash          pepper
     1/3                to 1/2 cup all-purpose flour
   2                    eggs
   2      tablespoons   water
     1/3                to 1/2 cup 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 till combined.  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 slott
ed spoon; drain on paper towels.  Transfer to a baking sheet with sides; keep warm in a 275 degree oven.  Makes 24 to 30 balls.

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NOTES : October 1996 Midwest Living Octoberfest recipes