Sauerkraut Balls
1/2 pound pork sausage
1/4 cup dried minced onions
1 16-ounce can Steinfeld's Sauerkraut,
rinsed, drained and chopped into fine shreds
2 tablespoons fine dry bread crumbs
1 3-ounce package cream cheese, softened
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup flour
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry bread crumbs
Oil for deep frying
In large fry pan, crumble and cook sausage and onion until lightly browned, drained fat.
Mix in next six ingredients, refrigerate until cool. Shape mixture into egg mixture, then in remaining bread crumbs. Cook in hot oil (375 degrees) until golden brown about 2 to 3 minutes. Serve hot.