PITTSBURGH STEELERS DEEP-FRIED SAUERKRAUT BALLS

PITTSBURGH STEELERS DEEP-FRIED SAUERKRAUT BALLS
Makes about 2 dozen meatballs

1 pound bulk spicy pork sausage
1/2 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
1/4 cup plus 1/4 cup dry breadcrumbs, divided use
1 package (8 ounces) cream cheese, softened
1/4 cup fresh parsley, minced
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 eggs
1/2 cup milk
Oil for deep-fat frying
1 cup mayonnaise
1/4 cup spicy brown mustard

In a skillet, cook sausage and onion over medium heat, breaking sausage apart until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons breadcrumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight.

Shape into 1/4-inch balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in the remaining breadcrumbs. Heat oil in deep-fryer to 375 degrees. (You can also fry them in 2 inches of oil in an electric skillet.) Fry meatballs until golden brown; drain.

Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.