Kraut Balls
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"You don't have to like kraut to like these balls mixed with sausage and cream cheese. Great as a side dish or as a passed appetizer at parties."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 2 Hours
- Servings:
- 8
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INGREDIENTS:
- 1 pound ground pork sausage
- 2 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) can sauerkraut, drained
- 1 tablespoon Dijon mustard
- 3 eggs, beaten
- 1 (8 ounce) package buttery round crackers, crushed
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DIRECTIONS:
- Brown sausage in a medium skillet over medium high heat, stirring to break apart. Drain, and place in a bowl. Stir in softened cream cheese, drained sauerkraut, and mustard until thoroughly combined. Cover, and refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place beaten eggs and crushed crackers in separate bowls. Roll sausage mixture into small balls and dip first into egg, then roll in cracker crumbs to coat. Arrange on a sheet pan.
- Bake in the preheated oven for 30 minutes, turning once for even browning. Serve warm.
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