How much milk does this recipe call for?

Sent from my iPhone

> On Dec 30, 2017, at 11:37 PM, Brenda Mueller via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
> Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
> because I've never heard of them, and of course, I've never had them.  
> 
> There used to be a bug in certain systems that would make a subject appear as 
> "No subject," and a reboot or reset for some devices fixed the problem; hope 
> this helps.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> 
>> I have posted this recipe before, but I changed the amount of cream cheeese
>> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
>> better, since I made the change.  Mom isn't hear now to correct my change.
>> LOLOLOL!  
>> 
>> 
>> 
>> MY MOM'S SAUERKRAUT BALLS
>> 
>> Preheat the oven to 325 degrees.
>> 
>> Two pounds of sage pork sausage, (cooked, browned, drained, and then
>> 
>> Broken in to small pieces)
>> 
>> 8 ounces of cream cheese, (softened)
>> 
>> 1 TB  milk
>> 
>> one egg, (beaten)
>> 
>> one large can or bag of sauerkraut, (drained and then cut into small
>> 
>> pieces with kitchen scissors)
>> 
>> Bread crumbs.
>> 
>> While the sausage is still warm, add the cream cheese. Mix well, (I use my
>> 
>> hands.)
>> 
>> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
>> 
>> Use just enough bread crumbs to be able to form small balls.
>> 
>> Place the balls in a large glass dish or ungreased cookie sheet.
>> 
>> Bake at 325 degrees for 15 to 20 minutes.
>> 
>> Mom brings these to family gatherings and we eat like pigs.
>> 
>> I have made them too. Enjoy.
>> 
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> 
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