Sauerkraut Balls with Mustard Sauce

1 pound ground pork
1 medium onion, finely chopped
1/2 pound ground fully cooked smoked ham
1 cup all-purpose flour
1/2 teaspoon dry mustard
4 drops red pepper sauce
1/2 cup milk
1/4 cup snipped parsley
1 (16 ounce) can sauerkraut, rinsed, well-drained and chopped
1/4 cup butter or margarine
2 eggs
1/4 cup cold water
3/4 cup dry bread crumbs
Mustard Sauce

Cook and stir ground pork and onion in 10-inch skillet over medium heat until pork is done; drain. Stir in ham, flour, mustard and pepper sauce thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until hot, about 5 minutes; remove from heat. Stir in parsley and sauerkraut; cool.

Heat butter in 15 1/2 x 10 1/2-inch jellyroll pan in 400 degree F oven until melted.

Mix eggs and water.

Shape pork mixture into 1-inch balls; dip into egg mixture. Coat evenly with bread crumbs. Place in butter in pan. Bake uncovered 15 minutes; turn. Bake until hot and golden brown, about 15 minutes longer.

Serve with Mustard Sauce.

Mustard Sauce:
1/2 tablespoon flour
1/4 cup sugar
2 tablespoons Coleman's Dry Mustard
mix and add 1 egg yolk
1/4 pint cream
1/2 c. vinegar

Mix flour, sugar and dry mustard in small saucepan. Add egg yolk, cream and vinegar. Cook over low heat. Do not boil.

Serve with Sauerkraut Balls.