1/2 pound breakfast sausage
1/4 cup onion, finely chopped
14 oz sauerkraut, well drained
3 ounces cream cheese, softened
2 tablespoons parsley
1 teaspoon prepared mustard
1 clove garlic, minced
1/4 cup milk
In a large skillet, over medium heat, brown sausage with onion and
garlic. Drain and set aside.
In a medium mixing bowl combine cream cheese, sauerkraut, parsley
and mustard. Stir in sausage mixture, place in refrigerator and
chill. When well chilled form into golf ball sized balls. Mix eggs
and milk in a small bowl, put flour and cracker crumbs into separate
Roll balls in egg wash then dredge in flour then into cracker
crumbs. Fry in a skillet, over medium heat, until browned.