Sauerkaut Balls

• 1 (1 lb) package bulk sausage
• 12 cup chopped onion
• 1 (27 ounce) can sauerkraut
• 14 cup dry breadcrumbs
• 1 (8 ounce) package cream cheese, softened
• 14 cup finely chopped parsley
• 2 tablespoons sweet and spicy mustard
• garlic salt
• pepper
• flour
• 2 eggs
• breadcrumbs
• vegetable oil (for deep frying)

1. Fry sausage and onion, breaking into small pieces, until sausage is brown; drain.
2. Drain sauerkraut and squeeze dry.
3. Add to sausage mixture with 1/4 cup bread crumbs, the cream cheese, parsley, mustard, garlic salt and pepper.
4. Mix well and chill overnight.
5. Place flour for coating balls in a shallow bowl or pie plate.
6. Place eggs and 2 tablespoons of water in another shallow bowl, beating lightly to combine.
7. Place bread crumbs in a third shallow bowl.
8. Shape sauerkraut mixture into small balls.
9. Roll in flour, then in egg mixture, then in bread crumbs.
10. Fry balls, a few at time, in deep fat heated to 375F until brown.
11. Drain on paper towel, then transfer all of them to baking sheet with sides and bake in 375F oven for 15/20 minutes.

sausage, onion, sauerkraut, breadcrumbs, cream cheese, parsley, sweet, garlic, pepper, flour, eggs, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/sauerkaut-balls-50100 (may not work)