Sauerkraut Balls - cooking recipe

Ingredients

1/2 lb. finely ground ham
1/2 lb. finely ground pork or pork sausage
1/2 can corned beef, ground fine
2 lb. or 1 qt. sauerkraut, drained (reserve juice, grind fine)
1 onion, chopped fine
1 tsp. dry mustard
1 tsp. salt
1 c. flour
1 egg
parsley

Preparation

Fry pork or sausage; drain off fat.
Add ham, corned beef, onion, parsley and salt.
Fry until brown.
Stir in mustard, salt and flour.
Cook 10 minutes and cool.
Add kraut and 1 cup juice. Mold into bite size balls.
Dip in beaten egg and roll in bread crumbs.
Deep fry until golden brown.
Makes about 100 balls. (They freeze well.)