Recipe: Sauerkraut Balls

I found this in Hunt to Harbor/A Maryland Cookbook
Sauerkraut Balls
1/4 lb pork sausage, crumbled
1/4 lb ground cooked ham
1/4 lb cooked corned beef
1/2 cup minced onion
2 tsp minced chives
1 cup flour
1 tsp salt
1/2 tsp pepper
1 cup milk
1 tsp cayenne pepper
1/2 tsp caraway seeds
3 cups sauerkraut, drained, thightly packed
2 eggs, lightly beaten
1/4 cup water
1/2 tsp salt
extra flour
3 cups dry bread crumbs
Lightly brown crumbled sausage in heavy skillet. Drain and add ground ham, corned beef, onion, and chives. Heat through. Stir in 1 cup flour, salt, pepper, milk. cayenne. and caraway seeds. Bring to a simmer, and cook over low heat until mixture thickens. Remove from heat. Mince the sauerkraut. Combine with the sausage mixture. Chill thoroughly before frying.
To fry: Shaoe mixture into into balls the size of a walnut. Heat at least 3" fat in a deep pan to 350 degrees. Mix together egg, water, and salt. Roll balls in extra flour. Dip in egg mixture, and roll in bread crumbs. Fry the balls 1-1/2 min. or until golden. Drain on paper towels and serve hot. Yield: 70 balls