Sauerkraut Balls - cooking recipe

Ingredients

1 lb. loose sausage
2 (14 oz.) cans sauerkraut, well drained and cut very small
4 Tbsp. parsley
garlic powder to taste
1/2 c. all-purpose flour
1/2 c. milk
1/2 c. finely chopped onion
4 Tbsp. dry bread crumbs
1 (8 oz.) box cream cheese, softened
2 Tbsp. prepared mustard
1/2 tsp. black pepper
3 to 4 eggs, well beaten
1 1/2 to 2 c. more bread crumbs

Preparation

Cook sausage in skillet.
Add onion and cook until it is transparent (do not brown onion).
Drain sausage and onion.
Add next 7 ingredients to sausage and onion and mix well.
Chill for at least 2 hours (may chill overnight).
Shape into small balls (walnut size) and roll in flour.
Beat together eggs and milk. Dip meat balls into this mixture, then roll in bread crumbs.
Fry in hot oil until golden brown.
(Change oil often.)
Bake at 375\u00b0 for 15 to 20 minutes.