| 1 |
In skillet over medium heat, brown sausage, onion and garlic until sausage is cooked through. Drain fat from skillet. Stir in minced pickles and set aside. |
| 2 |
In bowl combine cream cheese, mustard, paprika and pepper. Blend until smooth. Add to sausage mixture, combining well. Refrigerate for 15 minutes. |
| 3 |
Place flour on a plate. In a small bowl, beat eggs. Put breadcrumbs on another plate or in a shallow bowl. |
| 4 |
Using your hands, form sausage mixture into balls. Coat meatball with flour, then dip in beaten eggs, then roll in breadcrumbs. Repeat until all meatballs are coated. Refrigerate until needed, bringing to room temperature for 15 minutes before serving. |
| 5 |
In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 6 |
Spear meatballs with a wide-tined fondue fork and fondue for 2 minutes or until browned. |
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