By Kevin Williams
Sauerkraut is one of those foods that seems to have been given its own holiday. Much in the way pumpkin owns Halloween and ham owns Easter, sauerkraut is supreme on New Year’s Day. The Amish have adopted this food trend as much as anyone else. This is the ultimate way to enjoy sauerkraut as a party food because they are so portable. Try eating sauerkraut in its juicy shredded form as you talk to party guests and you’ll have a potential mouth mess. But you can pop these into your mouth easily as you visit with people. Add a dipping sauce, like Ranch, to make them even more awesome.
2 pounds ground sausage
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup milk
3/4 cup Italian seasoned dry bread crumbs\
6 cups vegetable oil for deep-frying
In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.