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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. Bake in the preheated oven for 30 minutes, turning once for even browning. Serve warm.
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