1/2 lb. pork sausage
1/4 c. finely chopped onion
14 oz. can sauerkraut, drained
2 tbsp. fine bread crumbs
3 oz. soft cream cheese
1/2 c. shredded American cheese
2 tbsp. snipped parsley
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1/4 c. flour
2 eggs
3/4 c. dry bread crumbs
Salad oil

Brown pork until finely crumbled with chopped onion. Drain. Add sauerkraut, well drained and snipped, 2 tablespoons bread crumbs. Combine cream cheese, American cheese, parsley, mustard, garlic salt and pepper. Stir into sauerkraut mixture, chill. Shape meat into 3/4 inch balls, coat with flour. Beat eggs and roll balls in egg then in 3/4 cup bread crumbs.

Pour salad oil into fondue cooker. Add 1 teaspoon salt. Have meatballs room temperature. Spear with fork, fry in hot oil for 1/2 to 1 minute. Yields: 60.