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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


  1. 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. 
  2. Fry for 3 minutes or until browned and hot through. 
  3. Serve with a little honey-mustard, BBQ sauce or garlic mayonnaise (or all three).
Course: Dinner
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