1 lb. pork sausage
1/2 c. chopped onion
1 lb. sauerkraut, chopped and drained
1/4 c. bread crumbs
1/2 tsp. garlic salt
6 oz. cream cheese
1 tsp. dry mustard
1/4 c. parsley, chopped
1/2 tsp. black pepper

BATTER:

2 well beaten eggs
1/4 c. milk
1/2 c. flour
3/4 c. fine bread crumbs
Oil

Cook meat and onion on low heat until meat is cooked stirring occasionally. Add sauerkraut and crumbs. Mix. Combine cheese, mustard, salt, parsley and pepper. Add to meat mixture. Mix well. Chill 2 hours. Shape into 1 inch balls. Put flour in a bowl, drop a few balls at a time into the flour to coat. Shake off all excess flour. Place on waxed paper. Now beat eggs and milk together. Drop floured balls into the egg batter, then roll in crumbs. Fry in 2 inches of hot oil until golden brown. Drain on absorbent towels. These may be frozen in advance. Place in a slow oven to heat through at serving time.