*  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