1. In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain. 2. In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes. 3. Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours. 4. Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F. 5. In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley. 6. Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture. 7. Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
