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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat. | 2. Drain sauerkrat, pressing out as much liquid as possible. | 3. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. | 4. Cover and chill several hours or overnight. | 5. Put flour in a shallow container. | 6. In another shallow container, beat eggs and water until combined. | 7. Put bread crumbs in a third container. | 8. Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs. | 9. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. | 10. Remove from fat with a slotted spoon; drain on paper towels. | 11. Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	1/2			784.7157	1.4742	32.3185	71.0553
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
sauerkraut	1	can		40.4498	9.1118	1.9373	0.2981
breadcrumb fine	2	tablespoons		-	-	-	-
cream cheese	4	ounces	softened	334.53	3.969	8.0514	32.4324
parsley	2	tablespoons	snipped	2.736	0.4811	0.2257	0.06
hot mustard	1	tablespoon	sweet	-	-	-	-
garlic salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
purpose flour	1/3 - 1/2	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	2	tablespoons		0.0	0.0	0.0	0.0
breadcrumb	1/3 - 1/2	cup		-	-	-	-
cooking oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.