8 oz. crumbled breakfast sausage
1/4 c. onion, chopped fine
1 (14 oz.) pkg. sauerkraut, drained well, squeezed between paper towels & snipped
2 tbsp. dry bread crumbs
1 (3 oz.) pkg. cream cheese
2 tbsp. parsley, chopped
1 tsp. mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1/3 c. flour
1 egg
3 tbsp. milk
1 1/4 c. bread crumbs

In skillet, cook sausage and onions until brown. Drain oil from skillet and add kraut, 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper.

Shape into small balls. Beat egg and milk together. Coat already formed balls with flour, dip into milk and egg mixture, then roll into bread crumbs.

Deep fry kraut balls at 400 degrees until golden brown. Serve immediately or freeze on cookie sheet. Thaw at room temperature. Reheat oven to 375 degrees for 15 to 20 minutes. Makes 3 dozen.