American fried sauerkraut balls

Ingredients for 8 servings:

• 450 g sausage meat
• 2 tbsp onion(s), chopped, preferably a sweet variety
• 115 g sauerkraut, already drained
• 110 g cream cheese
• 1 egg(s), lightly beaten
• 1 tbsp flour
• 1 tsp mustard powder
• e.g. salt and pepper
• 500 ml milk
• 3 eggs, lightly beaten, for the breading
• 220 g breadcrumbs
• Oil or fat for frying

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Deep Fried Sauerkraut Balls – truly excellent

Fry the sausage meat and onion in a pan on the stovetop over medium heat for 10 minutes, crumbling the meat with a fork. Remove the pan from the heat, add the sauerkraut, cream cheese, one egg, flour, and mustard powder, and mix well. Season with salt and pepper. Form the mixture into balls about 2 cm in size and place them on a baking sheet lined with parchment paper. Place the sheet in the freezer for 1 hour or in the refrigerator for 2 hours. Preheat the deep fryer to 175°C or heat oil in a large pot on the stovetop (the oil should be about 7 cm high in the pot). In a medium bowl, mix the milk and eggs. Place the breadcrumbs on a deeper plate. Dip all the sauerkraut balls in the mixture and roll them in the breadcrumbs. Fry the balls in batches for 3 to 5 minutes until golden brown. Drain on kitchen paper and serve hot. Makes approx. 32 balls.