Soften cream cheese to room temperature.

Add Saurkraut to cream cheese and mix well by hand.

Add in crushed red pepper and cayenne pepper to taste. We like it spicy so I usually use a lot.

Brown and drain sausage. Then add to Saurkraut mix and mix well by hand until all combined.

Refrigerate for 1 hour before cooking.

Make 1 inch size balls of Saurkraut. Roll Saurkraut mix in a mixture if crushed ritz crackers and bread crumbs. Then roll in egg and then the cracker mix again making sure the ball is covered with breading.

Drop in hot oil and cook until a nice golden brown and floating in oil.