1 lb. pork sausage
1 tsp. prepared mustard
1 tbsp. parsley flakes
1/2 c. flour (may be more)
1 pkg. (3 oz.) beef
1 tsp. garlic salt
2 (3 oz.) pkg. cream cheese
2 eggs well beat with 1/4 c. milk added
1 med. diced onion
16 oz. drained & cut sauerkraut (I use scissors to cut)
Seasoned bread crumbs

Brown sausage, onion and beef. Drain grease. Add mustard, garlic salt, sauerkraut, parsley and cream cheese. Mix well, cool for a couple of hours. Form into balls the size of a walnut. Roll balls in flour to coat, then roll into egg-milk mixture, finally bread crumbs.

These can either be deep fried and served in chafing dish or as my family prefers, a fondue party around the kitchen table. Pass horseradish sauce, spicy cocktail sauce and catsup if anyone dares. Will yield about 30-40 balls.