This is a traditional German recipe from our heritage. They are brought to most family gatherings. Some of the family members are known to hoard them and hide them from other family members!

Ingredients

• 1 pound Bob Evans pork sausage, finely crumbled
• 1/2 cup onion, finely chopped
• 28 ounce can sauerkraut, drained and snipped
• 4 tablespoons Italian bread crumbs
• 8 ounces cream cheese, softened
• 4 tablespoons parsley flakes
• 2 teaspoons mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 3 eggs, well, beaten
• 1/2 cup milk
• 1 cup Italian bread crumbs

Directions

• Cook sausage and onion until meat is browned; drain. Add sauerkraut and 4 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic salt and pepper. Stir into meat mixture. Chill, then shape into 3/4 inch balls. Coat with flour. Combine eggs and milk. Roll floured balls in egg mixture, and then bread crumbs. Lightly brown in hot oil, 2 inches deep, or in a deep fryer for 30-60 seconds.

Notes

• These freeze well after browning. Warm in a 300* oven until hot. They may be microwaved, but they get little less firm.

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