Sauerkraut Balls - cooking recipe

Ingredients

1 lb ground sausage
1/4 cup of finely chopped onion
1 (14 ounce) can sauerkraut, drained really well and finely chopped snipped
2 tablespoons breadcrumbs
1 (8 ounce) package cream cheese, at room temperature
2 tablespoons dried parsley
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon fresh cracked black pepper
1/4 cup all-purpose flour
2 well-beaten eggs
3 tablespoons milk
1 cup breadcrumbs

Preparation

In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
Put mixture in the refrigerator to chill for 30 mins to an hour.
Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
Roll balls in flour.
Add milk to egg mixture and dip flour coated balls into egg mixture.
Roll balls into bread crumbs.
Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
Put on a paper towel-lined plate to drain.
**If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
Serve warm, but be careful they are piping hot right out of the oven/fryer.