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Tuesday, June 28, 2005

a recipe from "The TMoOD Cookbook"

Professor Schliemann's Sauerkraut Balls
(these are a regional specialty..seems to be a mystery to most people!)

8 oz. crumbled, cooked sausage (like Bob Evans)
1/4 c. chopped onion (cook with sausage)
14 oz. drained and finely chopped sauerkraut
2 t. dry bread crumbs
1 3oz. package softened cream cheese
1 t. parsley
1 t. dry mustard
dash of garlic salt
1/4 t. pepper

for breading...
1/2 c. flour
2 eggs
1/4 c. milk
1 c. bread crumbs

Mix meat and onion, cook and drain. Cut and add sauerkraut and bread crumbs.

In small bowl, combine cream cheese, and spices....stir into meat mixture.

Roll spoonfuls into 1" balls, then roll in into flour.

Dip into milk/egg mix, then roll into bread crumbs.

Deep fry until golden brown....serve hot (can use cocktail sauce for dipping)

*** up front, I will tell you these are messy to make, but oh so worth it!
When making for a party, best to make up a day ahead, then fry right before
serving. Or can be made completely in advance, frozen, then baked in oven
at 350' till hot and crispy.
You can substitute finely chopped ham for sausage