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"You don't ought to like kraut to like these balls mixed with sausage and cream cheese. Great as a side dish or as a exceeded appetizer at parties."
- 1 pound floor pork sausage
- 2 (8 ounce) packages cream cheese, softened
- 1 (sixteen ounce) can sauerkraut, tired
- 1 tablespoon Dijon mustard
- three eggs, overwhelmed
- 1 (8 ounce) bundle buttery round crackers, crushed
|Prep : 15M||Cook : 8M||Ready in : 2H|
- Brown sausage in a medium skillet over medium high warmth, stirring to interrupt apart. Drain, and vicinity in a bowl. Stir in softened cream cheese, drained sauerkraut, and mustard till very well blended. Cover, and refrigerate for 1 hour.
- Preheat oven to 350 degrees F (a hundred seventy five ranges C).
- Place crushed eggs and crushed crackers in separate bowls. Roll sausage aggregate into small balls and dip first into egg, then roll in cracker crumbs to coat. Arrange on a sheet pan.
- Bake inside the preheated oven for half-hour, turning once for even browning. Serve warm.
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