In a medium skillet, cook sausage over medium heat until browned, about 8-10 minutes. Drain grease and set aside to cool.
In a large bowl, combine Silver Fleece Sauerkraut, cooked sausage, cream cheese, and dijon mustard. Mix well, cover, and refrigerate for 1 hour. Remove from fridge and form into golf-sized balls.
In a large bowl, whisk together eggs and milk. Place flour into a separate bowl. Place breadcrumbs into a separate bowl. Rolls balls in flour, followed by egg mixture, and then into breadcrumbs. Place on baking sheet.
If frying, heat oil in a 2 quart sauce pot until temperature reaches 350 F. Carefully add balls to hot oil in small batches and cook until fried, about 3-5 minutes each. If baking, cook for 15-20 minutes in preheated oven.