8 oz. ground pork sausage, crumbled
1/4 c. onion, finely chopped
1 (14 oz.) can sauerkraut, well drained & chopped
2 tbsp. dry bread crumbs
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. parsley, chopped
1 tsp. prepared mustard
Dash of garlic salt
1/4 tsp. pepper
1/4 tsp. all-purpose flour
2 eggs, well beaten
1/4 c. milk
1 c. bread crumbs

Cook sausage and onion in fry pan until meat is brown. Drain. Add sauerkraut and 2 teaspoons bread crumbs. Combine cream cheese, parsley, mustard, pinch of garlic salt and pepper. Stir into sauerkraut mixture. Chill well. Shape into small balls and coat with flour. Add milk to beaten eggs. Dip balls in egg milk mixture and roll in the bread crumbs. Fry in deep fat until brown.

Bake at 375 degrees in oven for approximately 15 to 20 minutes. Can be frozen after frying, before baking for a make ahead dish then thaw and bake to heat.