All the flavor of a reuben sandwich packed in bite-sized balls.
30 mins
30 mins
Serves 40
1 lb. | Owens Regular Roll Sausage |
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 |
1 teaspoon | spicy brown mustard (optional) |
1 1/2 cups | all-purpose flour |
10 tablespoons | butter or margarine, melted |
1 | Preheat oven to 350F. |
2 | Combine sausage and sauerkraut in large bowl; form mixture into approximately 40 1-inch balls. Place on ungreased baking sheet; bake 15 minutes. |
3 | Drain on paper towels; cool slightly. Increase oven temperature to 400F. |
4 | To prepare dough, combine cheese, flour, butter, mustard and caraway seeds, if desired; mix well. |
5 | Press 2 teaspsoons of dough firmly around each sausage ball, dough handles easiest when warm. |
6 | Bake on ungreased baking sheet 15 minutes or until light golden. Serve hot with spicy brown mustard for dipping, if desired. Refrigerate leftovers. 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. |
Calories | 139 |
Total Fat | 10 g |
Saturated Fat | 6 g |
Cholesterol | 28 mg |
Sodium | 232 mg |
Total Carbs | 5 g |
Dietary Fiber | 0 g |
Protein | 10 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.