8 oz. breakfast sausage, crumbled
1/4 c. onion, chopped fine
1 (14 oz.) can sauerkraut, drained well, squeezed between paper towels & snipped
2 tbsp. dry bread crumbs
1 (3 oz.) pkg. cream cheese
2 tbsp. parsley
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1/3 c. flour
1 egg
3 tbsp. milk
1 1/4 c. dry bread crumbs

In a skillet, cook sausage and onion until meat is browned. Drain excess oil from skillet and add kraut, 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Blend together and chill until mixture is firm. Shape mixture into small balls. Beat egg and milk together. Coat already formed balls with flour, dip into milk and egg mixture, then roll in bread crumbs. Deep fry finished kraut balls at 400 degrees until golden brown. Serve immediately or freeze on cookie sheet. Thaw at room temperature and reheat in oven at 375 degrees for 15 minutes.