Sauerkraut Balls

This is what I found about the origin of Sauerkraut Balls .... "These tasty little bites hail from Northeast Ohio where they have achieved cult status. It?s not a football or New Year?s Eve party in Akron, Ohio without these delicious one-bite appetizers with German Mennonite origins that are virtually unknown outside of Ohio."

Ingredients:
1 lb. bulk sausage1/2 cup chopped onion2 can (32 oz.) sauerkraut, drained well and chopped (I used Silver Frost brand that comes in a bag in the cooler or meat section of the grocery store)4 tbsp. fine dry bread crumbs1 pkg. (8 oz.) cream cheese, softened4 tbsp. finely snipped parsley2 tbsp. sweet-hot mustard or honey-mustard (I used sweet-hot)1 dash garlic salt1 dash pepper2/3 cup all-purpose flour2 eggs2 tbsp. water or milk2/3 cup fine dry bread crumbsCooking oil for deep-frying (I used vegetable oil)Directions:
In a large skillet cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs (4 tbsp.), cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, cooking oil (365°F) for approximately 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275°F oven.Note: I would think you could bake these to make them lighter in fat and calories.

Serve with Honey Mustard Dipping Sauce