4 tbsp. butter
1 tbsp. chopped parsley
1 chopped onion
1 lb. bulk pork sausage
1/2 clove garlic
4 tbsp. flour
1/2 c. broth (1 bouillon cube and 1/2 c. water)
3 c. sauerkraut (drained and finely chopped)

DIP:

1 egg
1/2 c. milk
Bread crumbs

Melt butter, brown onion, sausage and garlic. Stir in flour and cook thoroughly. Add broth, sauerkraut and parsley. Cook a few more minutes until stiff. Chill mixture. Roll balls bite size and chill again.

Roll balls in flour then beaten egg and milk mixture. Roll in bread crumbs, fry in deep fat. Serve hot. Can be kept warm in 350 degree oven until ready to serve. They can be fried and frozen until ready to use.