hog balls
INGREDIENTS
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note: because the mixture needs to chill/harden, prepping the mixture the night before makes for easy balls.
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1 lb pork sausage (i like jimmy dean), cooked crumbly, drained off
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8oz cream cheese, softened
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1 can sauerkraut, drained, squeezed within an inch of it’s life, and ran through the food processor (for finely chopped kraut)
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3-4 green onions, chopped
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1 tbsp prepared mustard
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3 eggs
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cooking oil (peanut is best, but expensive. vegetable or canola fine. no olive.)
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1 large ziplock bag with breading mix of 1 cup flour, 1/2 cup bread crumbs, 1 tsp salt, 1 tsp pepper
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creamy horsey dip: mix 1 cup mayo (we use olive oil mayo, keeping with this recipe’s general healthiness) with 2 tbsp prepared horseradish (we use wasabi paste), juice of half a lemon, 2 tbsp honey, and some salt & pepper. done.
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