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

Cook sausage and drain. Add onion, 2 tablespoons crumbs, sauerkraut, cheese, parsley, mustard, and garlic salt. Chill well shape into balls and coat with flour. Roll in beaten eggs combined with milk, then roll in crumbs, and deep fry unitl golden about 2 or 3 minutes. These can be frozen and reheated for 15 to 20 minutes in a 400 degree oven. These make a different Hors D'Oeuvre.