1 lb. loose sausage
1 lb. can sauerkraut drained and chopped
1/2 c. chopped onion
4 tbsp. bread crumbs
8 oz. cream cheese
4 tbsp. parsley
2 tbsp. dried mustard
1/2 tsp. garlic powder
salt and pepper to taste
2 eggs beaten
1 1/2 c. milk
l bottle ketchup with horseradish

Fry sausage, onions, sauerkraut; add bread crumbs. Combine cream cheese and other ingredients and to mixture. Chill. Form into about 60 to 70 balls. Dip into 2 beaten eggs, then roll in one cup flour and 1 1/2 c. bread crumbs. Fry in skillet or oven --not to dark-- serve warm. Dip in Ketchup with horseradish. Can be made ahead and frozen; when thawed, heat in shallow pan on low heated oven.