1 gal. sauerkraut
1/4 c. mustard
1 tbsp. garlic salt
2 tsp. pepper
1/2 c. butter

Simmer together until juice is gone. Add 3 cups flour, 1 cup at a time. Put in a flat pan and cool overnight. Next day, make into balls.

COATING:

2 to 3 eggs, beaten
Water
Dry bread crumbs

Dip balls into eggs and roll in crumbs. Deep fat fry. Freeze in flat pan. Re-fry before serving or fry as needed.