I cooked this recipe for the Kent State game.  It turned out great and was a much requested recipe.  The hot really cuts the sour of the kraut and blends the flavors rather well.

Brown sausage and onions in a large skillet.  Drain fat.

Drain sauerkraut, pressing out as much liquid as possible. Combine sauerkraut, sausage mixture, ¼ cup bread crumbs, cream cheese, mustard, spices and sriracha. Chill for 3 hours

Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.

Roll kraut mixture into golf ball size balls Roll balls in flour, then in egg mixture, then in bread crumbs.

Deep fry until brown