Finely grind 1/4 lb each of lean ham, lean fresh pork and corned beef. Heat 3 Tbs. bacon drippings in a skillet and brown the meat in it along with 1 C. finely chopped onions. Put 1 C. whole milk in your blender jar and add to it 1C. flour, 1 tsp. Coleman's dry mustard. 1/2 tsp salt, freshly ground pepper and 1 Tbs. chopped parsely. Blend well and add to the meat and onion mixture. Cook, stirring until thick. Dran the sauerkraut well and chop finely. Add to the pan and cook stirring for about 5 minutes. Cool well. Shape into balls the size of a walnut. Roll each ball in flour, dip in beaten egg and then roll in soft fresh bread crumbs. Deep fry at about 370 F. Some people like a mustardy mayonnaise to dip them in. I imagine Russian dressing might be good too.