Sauerkraut Balls

Crunchy on the outside and creamy on the inside.

1/2 lb. pork sausag meat
1/3 cup finely chopped onion
1 tbsp. all-purpose flour
14 oz. canned sauerkraut, well drained and finely chopped
4 oz. cream cheese, softened, cut up
1 tsp. prepared mustard
1 tsp. parsley flakes
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper

Coating:
1/3 cup all-purpose flour
2 large eggs
2 tbsp. water
1 cup fine dry bread crumbs

Fat, for deep-frying
Makes about 30 appetizers
Scramble-fry sausage meat and onion in frying pan until no pink remains in meat and onion is soft.
Sprinkle flour over top.
Mix.
Add sauerkraut, cream cheese, mustard, parsley, salt, garlic powder and pepper.
Stir until blended.
Chill until it will hold its shape.
Roll into 1" balls.

Coating:
Measure flour into small bowl.
Beat eggs and water with a fork in another bowl.
Roll balls in flour to coat.
Dip in egg mixture.
Coat with bread crumbs.

Carefully drop 1 at a time until there are about 4 in hot 385F to 400F fat.
Deep-fry until browned, about 3 minutes.
Remove with slotted spoon to tray lined with paper towels to drain.
These may be made ahead and heated in 400F oven for 8 minutes until hot.
If frozen, heat in 350F oven for 12 minutes until hot.