Sauerkraut Balls

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Prep Time:
Chill (Prior To Cook: 2 Hours


  • 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)


  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.
September 2010

This recipe is a personal recipe added by JenniPartyOfSix and has not been tested or endorsed by MyRecipes.

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