Sauerkraut Balls

Filling:
1 cup pork sausage
1/4 cup minced onions
1 pound can of sauerkraut, drained and chopped
2 tablespoons bread crumbs
3 ounces cream cheese, softened
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Coating:
1/4 cup flour
2 eggs
1/4 cup milk
3/4 cup breadcrumbs

Brown the pork sausage and minced onions on the stovetop until meat is cooked. Drain, then combine with remaining filling ingredients. Refrigerate until cool.

When you're ready to work, divide the mixture into two batches. Keep one bowl in the fridge, then when the batch you're working with has gotten too warm to form proper balls, switch them out and use the cooler portion.

Prepare three small bowls: 1) flour, 2) eggs and milk, and 3) breadcrumbs.

Form into small balls, roll in flour, then eggs and milk, then breadcrumbs. Deep fry until golden brown. Drain on paper towels before serving.