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German Sauerkraut Balls (Light Version)
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Makes 5 Dozen
A little healtheir without losing flavor or quality!
|1 1/2 lbs. pork sausage|
|1/2 cup onions, chopped|
|2 lbs. sauerkraut, drained and chopped|
|1/4 cup plain dry bread crumbs|
|8 oz Neufchatel cheese|
|2 tablespoons parsley|
|1 teaspoon dry mustard|
|1/2 teaspoon garlic powder (or more to taste)|
|1/2 teaspoon creole Seasoning|
|1/2 cup flour|
|1/2 cup skim milk|
|Ground black pepper, to taste|
|1 1/4 cups flour|
|1 1/4 cups bread crumbs|
|2 eggs, beaten with 1 Tbsp. water|
|Peanut oil, for frying|
- Brown the sausage with the onions and drain well. Add the rest of ingredients up to the pepper and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in the flour, then the egg mixture and coat with bread crumbs.
- Fry for 3 minutes or until browned and hot through.
- Serve with a little honey-mustard, BBQ sauce or garlic mayonnaise (or all three).
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