8 oz. pork sausage
1/4 c. finely chopped onion
1 can (14 oz.) sauerkraut drained and fine cut
2 tbsp. dry bread crumbs
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. chopped parsley
1 tsp. mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1/4 c. flour
2 eggs, well beaten
1/4 c. milk
3/4 c. dry bread crumbs
Oil for deep frying

Cook sausage and onion in skillet until meat browns. Drain. Add kraut and 2 tbsp. of crumbs. Combine cheese, parsley, mustard, garlic salt and pepper. Stir into kraut mixture. Chill. Form into 3/4 inch balls, coat with flour. Combine eggs with milk. Roll floured balls in egg mixture, then in remaining crumbs, allow meatballs to come to room temperature. Fry in hot oil until brown.