Heidi's Recipe

Sauerkraut Balls

Category: Meat

1/2 Ib sausage meat(hot)
1 onion, finely chopped
3 oz cream cheese
14 oz sauerkraut
1 T parsley flakes
2 t prepared mustard
dash of garlic salt
flour
1 egg + dash milk

Brown sausage and onion. Drain and let cool.
Combine all ingredients in a bowl. Add sausage and onions.
Shape into balls (size of walnuts).
Chill these at least 2 hours.
Dip balls in flour, then dip in egg + milk (egg with 1T milk) mix and then craker meal.
Deep fry in hot oil till brown.
Drain on paper towels.
Serve warm.

These freeze well. Reheat 400F 15 minutes.
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Sauerkraut Swiss Sausage Balls

1 Ib Sausage Roll
2 c sauerkraut, drain and squeeze
1 t Dijon
1 t caraway seeds (optional)
2 1/2 c Swiss cheese
1 1/2 c flour
10 T butter, melted
Spicy brown mustard (dipping)

Preheat oven 350F.
Combine sausage and sauerkraut; form into forty 1" balls.
Place on ungreased baking sheet; bake 15 minutes.
Drain on paper towels; cool slightly.
Increase oven to 400F.
Combine cheese, flour, butter, mustard and caraway seeds; mix well.
Press 2t warm dough firmly around each sausage ball.
Bake on ungreased sheet 15 min.
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Sausage-Cheese Balls

3 c bisquick mix
1 Ib bulk pork sausage
4 c Cheddar
1/2 c Parmesan, grate
1/2 c milk
1/2 t rosemary leaves, crushed
1 1/2 t parsley
BBQ or chili sauce

Heat oven 350F.
Lightly grease bottom and sides of jelly roll pan, 15x10x2" inch.
Stir all ingredients, using hands. Shape into 1" balls.
Bake 20-25 min.
Immediately remove from pan.