Sauerkraut Balls

• 8 oz. spicy sausage, finely crumbled
• 1/4 c. finely chopped onion
• 16 oz. can sauerkraut, well drained and snipped
• 2 Tbsp. fine cracker crumbs
• 3 oz. cream cheese, softened
• 1 tsp. prepared mustard
• 1/8 tsp. pepper
• 2 eggs, well beaten
• 3/4 c. fine cracker crumbs
• 1/4 tsp. garlic salt
• 1/4 c. flour
• 1/4 c. milk
• salad oil

1. In skillet, cook sausage and onion until meat is browned; drain.
2. Add drained and snipped kraut and 2 tablespoons cracker crumbs.
3. Combine cream cheese, mustard, garlic salt and pepper. Stir into kraut mixture.
4. Chill.
5. Shape into 3/4-inch ball and coat with flour.
6. Combine eggs and milk; roll kraut balls into egg mixture and then into cracker crumbs.
7. Heat oil to 375u0b0; deep fry for 30 to 60 seconds, until golden.

sausage, onion, sauerkraut, fine cracker crumbs, cream cheese, mustard, pepper, eggs, fine cracker crumbs, garlic salt, flour, milk, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062785 (may not work)