1 lb. loose hot or sweet sausage
1/2 c. finely chopped onion
2 (14 oz.) cans kraut, cut small and drained
4 tbsp. chopped parsley
garlic powder to taste
4 tbsp. dry bread crumbs
1 (8 oz.) pkg. cream cheese (not whipped)
2 tbsp. prepared mustard
1/2 tsp. black pepper
1/2 c. flour
1/2 c. milk
3 to 4 eggs, beaten well
1 1/2 to 2 c. more bread crumbs

In skillet, cook sausage fully, then add onion until transparent. Drain well. Add to sausage mixture the next 7 ingredients; mix well. Chill for at least 2 hours. May do ahead and chill overnight. Then shape into small meatballs and roll in flour. Beat together milk and eggs. Dip meatballs into mixture, then roll in bread crumbs. Fry in oil until golden brown. Change oil when needed.

Bake in 375°F oven for 15 to 20 minutes.