Kraut Balls
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
57
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Pork Sausage (ground)1 tbsp
Dijon MustardDirections:
1
Brown sausage in a medium skillet over medium high heat, stirring to break apart
2
Drain, and place in a bowl
3
Stir in softened cream cheese, drained sauerkraut, and mustard until thoroughly combined
4
Cover, and refrigerate for 1 hour
5
Preheat oven to 350 degrees F (175 degrees C)
6
Place beaten eggs and crushed crackers in separate bowls
7
Roll sausage mixture into small balls and dip first into egg, then roll in cracker crumbs to coat
8
Arrange on a sheet pan
9
Bake in the preheated oven for 30 minutes, turning once for even browning
10
Serve warm