Crisp German Meatballs

1/2 lb. ground pork sausage
1/4 cup onion, chopped
1 can (16 0z.) sauerkraut, drain & chopped
2 Tbsp. bread crumbs, dry & fine
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. parsley
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp. Pepper
1 cup mayonnaise
1/4 cup prepared mustard
2 large eggs
1/4 cup milk
1/2 cup flour
1 cup fine bread crumbs
vegetable oil

Combine sausage & onion in a large pan; cook until sausage is browned, stirring for it to crumble. Drain well.

Stir in sauerkraut & 2 Tbsp. bread crumbs.

Combine cup of cheese & next 4 ingredients in large bowl; add sausage mixture, stirring well. Cover & let stand for 2 hours.

Combine mayonnaise & mustard; set aside. Combine eggs & milk in small bowl; set aside.

Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs. Pour oil to a depth of 2" into a deep fryer heat to 375� F.

Fry, a few at a time, 2 min or till golden brown. Drain on paper towel. Serve with mayo mixture.

Yields: 5 dozen