1 lb. sausage
1/4 c. chopped onions
1 (14 oz.) sauerkraut (shredded)
1/2 c. bread crumbs (enough to roll balls in)
3 oz. cream cheese (softened)
1/4 tsp. garlic powder
Dash of thyme
1/4 c. flour
1 egg (enough for mixture)
1 tsp. prepared mustard
1/4 c. milk
1/8 tsp. black pepper

Cook sausage and drain, then saute onions and sausage and drain. Drain sauerkraut and add bread crumbs. Combine garlic powder, cream cheese, mustard and pepper then chill. Shape into 3/4 inch balls, coat in flour.

Combine eggs and milk. Dip balls in mixture, roll in bread crumbs, set at room temperature. Cook in hot oil until golden brown. Serves 25. Can be made ahead of time.