Title: Crisp German Meatballs
Categories: Pork Appetizer German
Yield: 1 Servings
| 1/2 | lb | Grd pork sausage |
| 1/4 | c | Onion, chopped |
| 1 | cn | 16 0z saurkraut, drain & chopped |
| 2 | tb | Breadcrumbs,dry & fine |
| 1 | pk | Cream cheese, soften |
| 2 | tb | Parsley |
| 1 | ts | Prepared mustard |
| 1/4 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| 1 | c | Mayo |
| 1/4 | c | Prepared mustard |
| 2 | x | Eggs |
| 1/4 | c | Milk |
| 1/2 | c | Flour |
| 1 | c | Breadcrumbs, fine |
| | | Veg. oil |
Combine sausage & onion in a lg pan; cook til sausage is browned, stirring
for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine
c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring
well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside.
Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4"
balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1
c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg.
Fry, a few at a time, 2 min or til golden brown. Drain on paper towel.
Serve with mayo mixture. Yields 5 doz