Reviewed: Jul. 31, 2009

OH my goodness! I love sauerkraut, my b/f does not. This was probably the most original recipe I've found yet that utilizes sauerkraut, which I was trying to get rid of. These were too easy & fun to make! I had only 1/2 lb. sausage & was cooking for two, so I halved the recipe. [Using less cream cheese is TOTALLY OK!] I used half a pkg. of cream cheese and threw in a couple wedges of Wee Brie for extra creaminess. I didnt even freaking let the mix sit for an hour before rolling them into balls and baking them; my b/f RAVED and said they were soo-oo delicious. I served them alongside fresh sauteed grean beans and they made a great meal! This is SUCH a keeper, especially for a German sauerkraut loving girl like me!

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Dec. 5, 2008

I thought this was very heavy on the cream cheese, so I only used one 8oz block, and it still was too creamy for me, but my partner liked it. I would consider increasing the meat, or still decreasing the cream cheese content.

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Kasha

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

These would be wonderful served as an appetizer, I felt they were missing something to be served as the main dish. Make sure to crush the crackers so they are very fine and not to roll the balls too large. Otherwise the measurements were perfect. I used yellow mustard and chilled for five hours in the fridge. I'm not sure how "German" this would be but next time I think I'll mix in some fresh chopped jalapenos.

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 2, 2008

Wonderful surprise. Thanks for the recipe

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Jan. 31, 2008

I made these for Thanksgiving and Christmas this year and they are a huge hit!! I found that refrigerating them overnight seemed to bring out the flavors more than just refrigerating for 1 hour. These are excellent!! Try with a dip of equal parts mayo and dijon mustard!!

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Trisha

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Reviewed: Jan. 16, 2008

Not sure why the recipes calls for dijon musturd. It should call for regular yellow mustard.

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KENDRAJEAN1

Cooking Level: Intermediate

Living In: Jackson, Missouri, USA

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Reviewed: Jan. 7, 2008

I experienced this wonderful appetizer this last Christmas and it was great!! The only difference in recipes is mine has about a 1/4 cup of minced onions, reg. mustard, bread crumbs instead of crackers and only 4 oz oz cream cheese. I actually just made the recipe myself earlier today and I didn't have any bread crumbs. Not wanting to go to the store I thought about using the crushed crackers but was to afraid of changing what I had already loved. Now I know that it has been done and I will definetly try it w/ more cream cheese and crackers.

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Momma of 4

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

My husband loved them...I liked them. I reduced the amount of sauerkraut and cream cheese. There was way too much moisture to roll them into balls. Next time I make them for my husband, I will reduce the cream cheese even more to just 1/2 pkg. And will chop up the sauerkraut.

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Sande McAtee

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Sep. 30, 2006

I had some leftover kraut & found this recipe after an ingredient search. Although my husband didn't care for it, I loved it. I think he was expecting more of a beef meatball. The flavor was tangy but the cream cheese mellowed it out. I dipped mine in a warm apricot dipping sauce (apricot jelly, mustard, honey) and thought it was excellent. I might tinker with the recipe and try it as a hot dip, baked with the cracker crumbs on top. Thanks for a treat Kendrajean!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 29, 2005

These are really good! I halved the recipe since it was just my husband and I and it was plenty for the two of us. I will be serving these New Years Day along side the rest of the annual kraut dishes. Thanks for a great recipe!

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