Take the bacon and sausage and cut into small pieces. You want it to be as small as possible so that the mixture will hold together well. Once you have the bacon and sausage cut heat a medium sized frying pan on medium heat. Add the bacon and sausage and cook for 4 – 5 minutes or until the bacon is slightly crispy but not too dark. Remove from the heat and let cool completely. You can keep the bacon fat that remains in the pan and add it to the mixture. It will only add flavor.

In a large mixing bowl add the drained sauerkraut, mustard, breadcrumbs, eggs, and cheese. Mix well to incorporate all the ingredients. When the bacon and sausage is cool, add it to this mixture and mix well. The mixture should be a little firm. It it’s too loose the fritters will fall apart leaving your frying pan a mess. Add a little more breadcrumbs so that it forms a nice tight mixture.

Once you have the mixture made you can fry a little piece in a small pan and taste it. You shouldn’t need any salt because the sauerkraut, bacon, and sausage should have plenty to season it. If it tastes good then you’re ready to bread them.

Take three bowls, large enough to fit the a few of the fritters into, and keep them separate. Add the flour, salt, and pepper to one bowl. Add the beaten eggs to the second bowl. Add the breadcrumbs to the third bowl. You want to keep your bowls in this order. Now for the breading.

Take a few of the fritters and place in the flour, and roll them around to coat all sides well. Next, dip the fritters into the egg on coating all sides and remove to the bowl with the bread crumbs. Roll them in the breadcrumbs and place on a plate while you do the others. Once you get all of them breaded you should place them in the refrigerator for at least in hour. Overnight is even better. You want them to be very cold so that they stay together much easier.

Using a large Dutch oven or small stockpot, heat up the oil first. Allow the oil to heat for a few minutes. If you have a candy thermometer you can check the oil. Once it is at 350º F you’re ready to go. If you don’t have a thermometer just take a little piece of bread crumb and drop it into the pan. If it starts to sizzle then it’s ready. Add the fritters, one at a time leaving enough room for them to float around, being careful not to crowd the pan. If you put too many in at the same time the oil will cool too fast and the fritters will come out greasy and undercooked. Fry the fritters in the oil for about 5 - 6 minutes. Using a slotted spoon, carefully remove them and place on a plate lined with a paper towel. Continue to fry them until all of them are done.