"Bite-size balls of sausage and sauerkraut are wrapped in a Swiss cheese dough and baked until golden brown." — Bob Evans®
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1 (1 pound) package
Bob Evans® Original Recipe Sausage Roll
sauerkraut, drained and squeezed dry
Dijon or yellow mustard
2 1/2 cups
shredded Swiss cheese
Spicy brown mustard
1 1/2 cups
butter or margarine, melted
This recipe is delicious! We brought this to a party and it was a real hit.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauerkraut and Sausage Balls
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 93
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