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.

• 1 lb hot breakfast sausage
• 1/2 cup chopped onion
• 1 32 – ounce can sauerkraut
• 1/4 cup panko bread crumbs
• 8 – ounces package cream cheese, softened
• 1 tablespoon spicy mustard
• 4 tablespoons Cajun seasoning
• 1 tablespoon sriracha hot sauce
• 1 cup all-purpose flour
• 2 eggs
• 2 tablespoons water
• 1 cup panko bread crumbs
• Frying Oil

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