Cook sausage and onions in medium skillet over medium-high heat until sausage is just done, breaking sausage up with a fork as it cooks. Remove from heat. Add sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well. Roll into 1-inch balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen. In medium bowl, combine milk and eggs. Dip each ball into egg mixture and roll in bread crumbs. Fry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with slotted spoon and drain on paper towels.

Melt margarine in frying pan and brown chopped onion slightly. Add chopped ham and garlic, brown slightly. Stir in flour and cook thoroughly. Add broth, sauerkraut and parsley; cook a few minutes longer. This should form a stiff paste. When chilled, form into balls about an inch in diameter. To bread them, beat 1 egg and 2 cups milk together. Dip sauerkraut balls in flour, then the egg mixture and then the soft bread crumbs. Fry in deep fat. Makes 50. Notes: Run sauerkraut, spam and onion through food chopper. Can be frozen and heated in oven until warmed through. *Only use broth if needed with spam. Eleanor Simecek Twinsburg, OH

Mix together all except butter and 1/2 cup crumbs. Form into 18 balls. Roll in crumbs. Brown in melted butter in skillet 4 to 5 minutes. (Set electric skillet at 350°.) Serve warm. Ed. note: Could add minced, browned bacon, ham or pork.