Sauerkraut Balls with Mustard Sauce

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• 4 tablespoon margarine
• 4 tablespoon flour
• 1 chopped onion
• ½ cup broth (1 cube + ½ cup water)
• 1 pound bulk sausage
• 3 cups sauerkraut (drained and finely
• ½ clove garlic
• chopped, rinsed too)
• 1 tablespoon chopped parsley
• DIP = 1 egg, 1 cup milk and bread crumbs

Brown onion, add sausage and garlic to brown. Stir in flour, add broth, sauerkraut and parsley and cook a few minutes more until stiff. Chill. Roll into bite size balls and chill again or freeze until ready to use. Now roll balls first in a bit of flour, then egg and milk mixture and then in bread crumbs. Fry in deep fat. Keep warm in 300 degree oven until ready to serve

(YUWO Gourmet Luncheon, February 7, 1980)