VOLUME 1 - Kilimanjaro Foods

Crisp German Meatballs
1 Servings
1/2 lb grd pork sausage
1/4 c onion,chopped
1 cn 16 0z saurkraut,drain &
-chopped
2 T breadcrumbs,dry & fine
1 pk cream cheese,soften
2 T parsley
1 t prepared mustard
1/4 t garlic salt
1/8 t pepper
1 c mayo
1/4 c prepared mustard
2 eggs
1/4 c milk
1/2 c flour
1 c breadcrumbs,fine
1 veg. oil
Combine sausage & onion in a lg pan; cook til sausage is browned,
stirring for it to crumble. Drain well. Stir in kraut & 2 T
breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add
sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine
mayo & mustard; set aside. Combine eggs & milk in sm bowl; set
aside.
Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball
in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a
depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2
min or til golden brown. Drain on paper towel. Serve with mayo
mixture. Yields 5 doz