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Full Online Book HomeLearning KitchenAppetizers - Hey Hey Sauerkraut Balls
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Appetizers - Hey Hey Sauerkraut Balls Post by :Mike_Barcus Category :Learning Kitchen Author :Unknown Date :November 2011 Read :980

Click below to download : Appetizers - Hey Hey Sauerkraut Balls (Format : PDF)

Appetizers - Hey Hey Sauerkraut Balls

1/2 lb. bulk sausage
1/4 c. chopped onion
1 (16 oz.) can sauerkraut
2 TBS. fine dry bread crumbs
4 oz. cream cheese, softened
2 TBS. finely snipped parsley
1 TBS. sweet-hot mustard
Dash garlic salt
Dash pepper
1/3 to 1/2 c. flour
2 eggs
2 TBS. water
1/3 to 1/2 c. fine dry bread crumbs
Cooking oil for deep-fat frying

In large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.

Drain sauerkraut, pressing out as much liquid as possible.

In large mixing bowl, combine sauerkraut, sausage mixture, 2 TBS. bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper.

Cover and chill for several hours or overnight.

Put flour in shallow container. In another shallow container, beat eggs and water until combined.

Put bread crumbs in a third shallow container.

Using about 2 TBS. for each, shape sauerkraut mixture into balls.

Roll balls in flour, then egg mixture, then in bread crumbs.

Fry a few at a time in deep, hot fat (365*) for about 2 minutes or until brown.

Remove from fat with slotted spoon; drain on paper towels.

Transfer to baking sheet with sides; keep warm in 275* oven.

Makes 24 to 30.
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4 eggs 2 c. herb seasoned stuffing 1 medium onion, minced 1/2 c. Parmesan cheese 1/2 tsp. thyme 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 2 pkg. (10 oz. each) frozen chopped spinach, cooked, drained 3/4 c. butter, melted Beat eggs well. Combine stuffing, onion, cheese and seasonings. Mix together eggs, spinach and stuffing mixture. Pour melted butter over it; mix well. Chill thoroughly. Roll into 1-inch balls. Bake at 350 degrees for 15 minutes. Makes 40 to 50 balls.

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1 sheet (about 1/2 pound) frozen puff pastry, thawed 2 1/2 tsp. anchovy paste, or to taste 1 c. coarsely grated mozzarella (about 4 ounces) 1/2 c. freshly grated Parmesan, divided 1 1/2 pounds vine-ripened tomatoes (8 small to medium), sliced thin 1 small red onion, halved lengthwise and sliced thin 2 tsp. chopped fresh rosemary leaves 2 tsp. chopped fresh thyme leaves Preheat oven 425 degrees. On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16 by 14-inch rectangle. Halve pastry lengthwise.