Crispy Sausage Meatballs

Savory meatballs, breaded and fried, then dipped in a sauce made with mayonnaise, Dijon mustard and green onion.

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Ingredients:

• 1 lbs ground pork sausage
• 1/2 cup yellow onion, chopped
• 1/4 cup sauerkraut
• 1/4 cup button mushrooms, minced
• 1 Tbsp celery, diced
• 1/2 Tbsp garlic, minced
• 1/2 bunch fresh flat leaf parsley
• 3 tsp fresh sage, minced
• 3 tsp paprika
• 3 tsp toasted caraway seeds
• 2 tsp dried thyme
• 1 tsp dried mustard
• 1 tsp celery seed
• Salt to taste
• Black pepper to taste
• 1/2 cup sour cream
• 1/4 cup corn meal
• 1 cup all-purpose flour seasoned with salt and pepper
• 1 cup whole mlik
• 3 eggs
• 1 cup toasted bread crumbs
• 1 cup mayonnaise
• 1/2 cup dijon mustard
• 1/2 cup chopped green onion
• 3 cup canola oil

Method

In a large sauce pan, brown sausage on high heat. When sausage is browned add the next 14 ingredients and saute until the onions are soft. When onions are cooked through, turn off the heat and fold in sour cream and corn meal. Let cool for about a half hour. While waiting for the sausage mix to cool, preheat oil in a large sauce pan. Place seasoned flour in a bowl. Next beat eggs and mix into milk. Place bread crumbs into a bowl. Form sausage mix into 1 inch balls. Dip the balls in the flour first, egg wash second and then bread crumbs. Mix mayonnaise, Dijon mustard and green onions together and refrigerate. Place meatballs into the hot oil and fry until golden brown (about 3-5 minutes). Drain meatballs. Dip balls into the mayonnaise and mustard sauce to serve.

Notes: You can place your oven on low to keep the cooked meatballs warm while the others are frying. You can also freeze the meatballs and fry them while still frozen.

Number of servings: 15-18

Submitted By: jwgthang
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