This recipe is my variation on the one made famous by the now-closed McGarvey's Restaurant in Vermilion. I make no claim to its being authentic.
- 1 lb. bulk sausage
- 2 Tbsp. chopped sweet onion
- 1 cup (4 oz.) sauerkraut, drained
- 4 oz. cream cheese
- 1 egg, slightly beaten
- 1 Tbsp. flour
- 1 tsp. dry mustard
- Sea salt
- Freshly ground pepper
- 2 cups milk
- 3 egg, slightly beaten
- 2 cups dry, unseasoned bread crumbs
- Vegetable oil for frying
Cook the sausage and onions in a medium skillet over a medium-high heat until the sausage is just done, breaking the sausage up with a fork as it cooks. Remove from heat. Add the sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well.
Roll into 1" balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.
Bread the Balls
In a medium bowl, comine the milk and the eggs. Dip each ball into the mixture and roll in the bread crumbs.
Fry the Balls
Fry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with a slotted spoon and drain on paper towels.
Makes 8-10 appetizer servings.