4 tbsp. butter
1 sm. onion, chopped fine
1 lb. bulk sausage
1 tbsp. parsley
4 tbsp. flour
1/2 c. broth (1 bouillon cube)
3 c. sauerkraut, drained, finely chopped

Melt butter and brown onion; add sausage to brown, stir in flour and cook thoroughly. Add broth, sauerkraut and parsley; cook few minutes until stiff. Chill. Roll into balls; chill.

Small amount flour
1 egg plus 1 c. half and half cream
Bread crumbs

Dip chilled balls into mixture in order. Drop into hot fat, 375 degrees, until golden brown, few minutes. Serve hot or cool and freeze (reheat at 350 degrees for 15 to 20 minutes).