Sauerkraut and Sausage Balls |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 40 |
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Bite-size balls of sausage and sauerkraut are wrapped in a Swiss cheese dough and baked until golden brown. 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:
1. 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.
2. 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.
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