Sauerkraut and Sausage Balls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 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.
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Photo by Foxy Felix

Cooking Level: Intermediate

Home Town: Buckley, Washington, USA
Living In: Eugene, Oregon, USA
Reviewed: Nov. 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.
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Home Town: Turnersville, New Jersey, USA

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Reviewed: Apr. 24, 2008
This recipe is delicious! We brought this to a party and it was a real hit.
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