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Sauerkraut and Swiss Sausage Balls

By: Bob Evans®

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

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 40 appetizers

Ingredients

1 (1 pound) package 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
Spicy brown mustard (optional)
1 1/2 cups all-purpose flour
10 tablespoons butter or margarine, melted

Directions

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.
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.

Footnotes

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.