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

In skillet, cook sausage and onion until meat is brown. Drain. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic and pepper. Stir into sauerkraut mixture. Chill. Shape into small balls; coat with flour. Add milk to beaten eggs. Dip balls into egg-milk mixture and roll into bread crumbs. Fry in deep fat to golden brown. Bake in 375 degree oven for approximately 15 to 20 minutes. Note: The sauerkraut balls can be made ahead. They take about 1 hour to prepare and can be frozen. Corned beef can be used in place of sausage.