- 1 1/2 pounds ground pork sausage
- 1 onion, finely chopped
- 1 cup all-purpose flour
- 1/2 teaspoon ground dry mustard
- 4 drops hot pepper sauce
- 1/2 cup milk
- 1 tablespoon dried parsley
- 1 (16 ounce) can sauerkraut – drained, rinsed and finely chopped
- 1/4 cup butter
- 2 eggs, slightly beaten
- 1/4 cup cold water
- 3/4 cup dry bread crumbs
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground pork sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in all-purpose flour, dry mustard and hot pepper sauce. Whisk in milk. Stirring constantly, continue cooking approximately 5 minutes. Remove from heat and mix in dried parsley and sauerkraut.
- Place butter in a 9×13 inch baking dish, and melt in the preheated oven.
- In a small bowl, stir together the eggs and cold water.
- Roll the sausage mixture into 1 inch balls. Dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.
- Arrange coated sausage balls in the baking dish in a single layer. Bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.