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INGREDIENTS

• 1/2 lb Pork Sausage Meat
• 1 Medium Onion (chopped)
• 1 16oz can Sauerkraut, (Drained & chopped)
• 2 tbs Breadcrumbs,dry & fine
• 1 pk Cream cheese, soften
• 2 tbs Parsley
• 1/4 tsp Garlic salt
• 1/8 tsp Pepper
• 4 Heaped tbs Mayonnaise
• 1 tbs Prepared mustard
• 2 med Eggs
• 2 floz Milk
• 4oz Flour
• 3oz Breadcrumbs, fine
• Veg. oil

Warm some oil in a large saucepan,
Add the Sausage meat and Onion and fry until the Sausage is browned,
stirring so that it crumbles.
Drain well.
Stir in the Sauerkraut & 2 tbs Breadcrumbs.
Combine the Cream Cheese & Parsley, 1tsp Mustard, Garlic Salt and Pepper
in a large bowl; add the Sausage mixture, stirring well. Cover & let stand for 2 hrs.
Combine Mayonnaise & remaining Mustard; set aside.
Combine Eggs & Milk in small bowl; set aside.
Shape Sausage mixture into 3/4" balls; Roll the ball in the Flour.
Dip each ball in reserved Egg mixture;
then roll the balls in the Breadcrumbs.
Deep fry a few at a time in oil until Golden Brown (approx 2 mins)
dry on a paper towel.
Serve with Mayonnaise mixture.

You could try less Mustard in the Mayonnaise and chop up some Cucumber and mix with the Mayonnaise to make it cooler.
Then add some chilli to the meat balls to make them spicier.

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Copyright © 1998 Andy & Jen Hall

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INGREDIENTS

• 1lb Potatoes 450g
• 4 - 6 oz Sauerkraut, chopped
• 1/2 Onion peeled & Finely chopped 
• 4 - 6 oz Plain Flour 100 - 150g
• 1oz butter 25g 
• 1/2 tsp Ground Nutmeg
• 1 Egg Medium, Beaten 
• Salt & Pepper

  Cook the potatoes in their skins until tender.  Peel them and rub them through a sieve. Add all the other ingriedients and blend with a wooden spoon until thoroughly mixed. Turn out onto a floured surface and kneed slightly then shape into a roll about 1" thick  Cut them into even pieces I made about 30 and then fry them in some heated oil until nicely Golden.

I have only just created this recipe Hope that you Like it

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Copyright © 1998 Andy & Jen Hall