Sausage-Sauerkraut Balls | America's Test Kitchen

Ingredients

• 1 pound bulk pork breakfast sausage
• 1 onion, chopped fine
• 1 teaspoon caraway seeds
• 1 teaspoon ground fennel
• 3 tablespoons plus 1 cup all-purpose flour
• 2 cups sauerkraut, drained and chopped coarse
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• Salt and pepper
• 1 large egg, lightly beaten, plus 3 large eggs
• 1/4 cup minced fresh chives
• 3 cups fresh bread crumbs
• 2 quarts peanut or vegetable oil