Sausage-Sauerkraut Balls

Name: Sausage-Sauerkraut Balls
Yield: Makes 3 dozen
Ingredients: 1 pound, bulk pork breakfast sausage; 1 , onion, chopped fine; 1 teaspoon, caraway seeds; 1 teaspoon ground, fennel; 3 tablespoons plus 1 cup, all-purpose flour; 2 cups, sauerkraut, drained and chopped coarse; 4 ounces, cream cheese, softened; 1 tablespoon, Dijon mustard; , Salt and pepper; 1 , large egg, lightly beaten, plus 3 large eggs; 1/4 cup, minced fresh chives; 3 cups, fresh bread crumbs; 2 quarts, peanut or vegetable oil

Side Dishes
Vegetables
Pork

Appears in Cook's Country December/January 2015

These two-bite, crispy fried sausage balls are a popular snack in northeast Ohio. They’re made from a combination of bulk sausage, briny sauerkraut, and cream cheese.

SERVES Makes 3 dozen

TIME 1½ hours

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