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

In skillet cook sausage and onion until meat is browned. Drain. Add sauerkraut and 2 tablespoons bread crumbs.

Combine cream cheese, parsley, mustard, garlic salt, salt and pepper to taste into kraut mixture. Chill. Shape into 3/4 inch balls. Coat with flour.

Combine eggs and milk. Roll floured balls in egg mixture, then in remaining bread crumbs.

Pour oil to at least 2 inch depth in pan. Heat to 375 degrees. Cook until golden, 30-60 seconds.

May also be cooked in fondue pot.

Dip in hot sauce: Hot sauce, dill sauce, sour cream sauce or bottled sweet-sour, mustard or curry