1 chopped onion, fine
1 lb. bulk sausage
4 tbsp. flour
1 bouillon cube in 1/2 c. water
3 c. sauerkraut (drained), chopped fine
1 tbsp. chopped parsley
1 egg, beaten with 1 c. of milk (for batter)
Flour for coating
Fine bread crumbs

Brown onion in small amount of butter or shortening. Add sausage to brown. Stir in flour and cook thoroughly. Add bouillon broth, sauerkraut and parsley. Cook a few minutes more until mixture is stiff. Chill.

Roll into bite-size balls and chill again. Then roll balls in a bit of flour; dip in egg batter and roll in bread crumbs. Fry in deep fat. Remove with slotted spoon and keep warm until ready to serve. Do ahead - freeze and reheat.