Sauerkraut Balls - cooking recipe

Ingredients

1 lb. bulk pork sausage
1 c. chopped onions
16 oz. can kraut, drained and chopped
4 tsp. bread crumbs
1 oz. pkg. cream cheese
3 tsp. parsley
2 tsp. mustard
2 tsp. garlic salt
1 tsp. black pepper
2 to 3 eggs, beaten
1/4 c. milk
bread crumbs (to roll balls in)

Preparation

Cook sausage and onions until brown.
Drain well.
Mix kraut, bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper.
Combine with sausage mixture.
Chill for at least one hour or more.
Remove mixture from refrigerator.
With floured hands, roll into small balls.
Combine beaten eggs and milk.
Dip balls in mixture and roll in bread crumbs.
Deep fry until golden brown.