1 (#2-1/2) can sauerkraut, drained
1 lb. bulk sausage
1/4 lb. ground beef
3 cloves garlic, minced or 1/2 tsp. granulated garlic
1/2 cup onion, chopped
3 tbsp. parsley
1/4 cup milk
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/2 cup dried bread crumbs
3 eggs

Chop kraut, mix with sausage, beef, onion, garlic and parsley. Cook in large skillet until meat is brown. Turn off heat.

Stir in 1/2 cup bread crumbs and seasonings. Beat 1 egg and blend with mixture. Form into balls and refrigerate.

Dip into remaining 2 eggs and milk beaten together, then into bread crumbs. Sauté until lightly browned.