Sauerkraut and Sausage Balls

Sauerkraut and Sausage Balls

3
Bob Evans(R) 0

"Bite-size balls of sausage and sauerkraut are wrapped in a Swiss cheese dough and baked until golden brown."

Ingredients 1 h {{adjustedServings}} servings 140 cals

Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. 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.
  2. Increase oven temperature to 400 degrees F. To prepare dough, combine cheese, flour, butter, mustard and caraway seeds, if desired; mix well. Press 2 tsp. 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.
Tips & Tricks
Christmas Breakfast Sausage Casserole

Make this special casserole for a Christmas morning treat.

Summer Squash and Sausage Stew

This simple summer stew stars squash and smoky andouille sausage.

Footnotes

  • Note
  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Amanda M
4/24/2008

This recipe is delicious! We brought this to a party and it was a real hit.

HALLOW13
11/26/2011

Made a double batch of these for an Oktoberfest themed birthday party and they were all gone. They would be just as good without the kraut.

Foxy Felix
12/30/2012

I used left over sauerkraut from another recipe that used apples and sugar in the kraut, so I "soured" the kraut with mustard for this recipe (added mustard to the sausage mixture). I didn't have swiss cheese, so improvised with mozzarella(2:1)and parmesan. Wish I made a little more dough (ran out with 5 balls left). It had to bake a little longer than indicated for the breaded balls to be firm. Came out crunchy and delicious. DH is a lite eater (senior portions) but ate 7 balls dipping them in horseradish! Will make this again.