Sausage & Sauerkraut Balls
5.0
stars
2
- Prep time: 30 minutes
- Cook time: 30 minutes
- Serves: Makes 40 servings
All the flavor of a reuben sandwich packed in bite-sized balls.
Ingredients
- 1 pound Bob Evans Original Recipe Sausage Roll
- 2 cups sauerkraut, drained and squeezed dry
- 1 teaspoon Dijon or yellow mustard
- 1 teaspoon caraway seeds (optional)
- 2 1/2 cups shredded Swiss cheese
- 1 teaspoon spicy brown mustard (optional)
- 1 1/2 cups all-purpose flour
- 10 tablespoons butter or margarine, melted
Directions
Preheat oven to 350F. Combine sausage and sauerkraut in large bowl; form mixture into approximately 40 1-inch balls. Place on ungreased baking sheet; bake 15 minutes. Drain on paper towels; cool slightly. Increase oven temperature to 400F. To prepare dough, combine cheese, flour, butter, mustard and caraway seeds, if desired; mix well. Press 2 teaspsoons of dough firmly around each sausage ball, dough handles easiest when warm. Bake on ungreased baking sheet 15 minutes or until light golden. Serve hot with spicy brown mustard for dipping, if desired. Refrigerate leftovers.
FOOTNOTE: Sausage balls may be prepared, covered and refrigerated after wrapping with dough, then baked just before serving. Or, sausage balls can be stored in a resealable plastic bag and frozen up to 1 month.
Sausage & Sauerkraut Balls
- Serving Size 40
- Amount Per Serving
- Calories: 139
- Total Fat 10g
- Saturated Fat 6g
- Cholesterol 28mg
- Sodium 232mg
- Total Carbs 5g
- Dietary Fiber 0g
- Protein 10g
Reviews for Sausage & Sauerkraut Balls
Overall Rating:
amazing
sarah, from wright city, MO
I have made these for 2 years now at Easter brunches. These are always gone and even the kids ask for more.
Decadence!
Tiffany, from CHATTANOOGA, TN
These are so decadent!!! They're a perfect little cheesy biscuit filled with an amazing sausage/kraut surprise. These will definitely be on the menu for Thanksgiving, Christmas, and Super Bowl Sunday!