1/2 lb. pork sausage, finely crumbled
1/4 c. onion, finely chopped
1 (14 oz.) can sauerkraut, well drained, finely chopped
2 tbsp. fine dry bread crumbs
1 (3 oz.) pkg. cream cheese
2 tbsp. snipped parsley
1 tsp. prepared mustard
1/2 tsp. garlic salt
1/8 tsp. black pepper

FOR DEEP FAT FRYING:

1/4 c. flour
2 eggs, well beaten
1/4 c. milk
3/4 c. dry bread crumbs

In skillet, cook sausage and onions until meat is done, drain. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic salt and pepper. Stir into sauerkraut mixture. Chill; shape into 3/4 inch balls. Coat with flour. Combine eggs and milk. Roll floured balls into egg mixture, then in remaining bread crumbs. Heat deep fat fryer to 375 degrees. Have meat balls at room temperature. Fry 30 to 60 seconds. Serve with sweet & sour sauce or mustard sauce.