Sauerkraut Sausage Balls

Ingredients

• 2 ounce beef dried shredded
• 8 ounce cream cheese softened
• 1 tablespoon parsley dried
• 1  eggs lightly beaten
• 1.5 cups flour all-purpose
• 1 teaspoon garlic salt 
• 1 pound spicy ground pork sausage 
• 1.3 cups milk 
• 1 teaspoon mustard prepared
• 2 quarts oil for frying
• 1  onion diced
• 16 ounce sauerkraut minced drained canned
• 2 cups seasoned bread crumbs 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes.
2. Drain and transfer to a large bowl.
3. Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
4. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. Place flour in a small bowl. Blend milk and egg together in another small bowl.
6. Place seasoned bread crumbs in a medium bowl.
7. Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
8. In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes.
9. Drain on paper towels and serve warm, or freeze for later use.