Sausage Sauerkraut Balls Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 18, 2003
I was rather disappointed with this recipe. It wasn't bad, but it wasn't great either. To me they taste like sausage balls. I couldn't even taste the sauerkraut, even though I added 50% more kraut than the recipe called for. I think they would probably taste better using a ground pork/ground beef mixture so that the kraut taste isn't overpowered by the spices in the sausage.
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Photo by LAURA-ANN
Home Town: Canton, Ohio, USA

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Reviewed: Jan. 10, 2003
I made these sauerkraut balls for a New Year's Eve party and they were an absolute hit! I added a little garlic to mine and the next time I make them, I will add a little more sauerkraut, but other than that, this one is the best I've ever tasted and it's so easy! Since we entertain from time to time, I will make up a batch or two, bake them, shrink wrap and freeze them for when company unexpectedly shows up! Thank you, Diana, so much for this recipe.
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Reviewed: Jan. 13, 2002
I remember having sausage sauerkraut balls when I was a kid. When I couldn't find my recipe I used this one. Later I found that old recipe and made it as well. This recipe won hands down. I made this recipe over the holidays and my family really enjoyed it. The recipe states it makes "8" balls but I think it should read "80". I made mine too large and still made fifty. Make sure to let the mixture cool well before trying to form the balls. The balls do well in a crock pot.
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