1/2 lb. sausage meat
28 pickled onions, well drained
2 tbsp. flour
1 egg, beaten
1/2 c. dry bread crumbs, rolled finely
Fat for deep frying

Pat sausage into small flat portions. Dust onions with flour. Wrap each onion with meat. Dampen hands with cold water for easier handling. Dip each sausage ball into egg; roll in crumbs and deep fry in fat until well browned. Serve hot or cold. Makes about 26-28.

These may also be baked in a greased pan in a 450 degree oven for 20 minutes or until browned.