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

Cook sausage and onion until browned. Drain; add kraut, cream cheese, mustard, pepper, eggs, bread crumbs, fine bread crumbs, parsley, salt, flour and milk. Refrigerate a couple of hours or overnight. Shape into balls and deep fry until golden brown. Double recipe makes approximately 66 3/4 inch balls.

DIPPING SAUCES:

Mustard: Stir 1/2 cup mayonnaise and 2 tablespoons prepared mustard. Makes 1/2 cup.

Curry: Stir 1/2 cup sour cream and 1/2 teaspoon curry powder. Makes 1/2 cup.