2 lb. breakfast sausage
3 (8 oz.) pkg. cream cheese
1 pkg. Lipton onion soup mix
1 1/2 lb. sauerkraut
2 tsp. mustard
1 tsp. pepper
1 tsp. garlic powder

Cook sausage until done, drain and mix in mustard, pepper, garlic powder, onion soup mix & cream cheese. Rinse and chop sauerkraut into finer pieces. Add sauerkraut into mixture and cover. Let mixture cool overnight in refrigerator. Roll mix into 2 inch balls, dip into eggs and then roll in Italian bread crumbs. Deep fry balls for a couple of minutes or until fully heated.

Makes about 40 balls.