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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1 pound(s) bulk ground sausage |
1 package(s) cream cheese, softened (8 oz) |
1 teaspoon(s) dry mustard |
1 egg |
1 cup(s) milk |
1 onion, diced |
1 can(s) sauerkraut (16 oz), drained and chopped fine |
2 cup(s) seasoned bread crumbs |
1 dash(es) tyme, rosemary &/or garlic powder (optional) |
Directions:
1. Brown sausage and onion in a large skillet. Drain when sausage is evenly browned.
2. Drain and chop sauerkraut. Mix sauerkraut and cream cheese and seasonings with the drained sausage. Cover and chill at least 2 hours.
3. Roll the chilled sausage and sauerkraut mixture into 1 inch balls and freeze for future use or...
4. Mix egg and milk in a small bowl.
5. Dredge the sauerkraut balls, one at a time, in the egg mixture.
6. Coat with bread crumbs and bake in a preheated oven 350 degrees until golden brown (approx 15 minutes), or fry in oil.
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