WyoDiva
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Sauerkraut & Sausage BallsI converted an old fave recipe after reading the recipe for 'Sausage Balls' posted by ParisFox. Man, these are GOOD!!!!!!
1 lb. non-MSG sausage, not more than 1 carb per serving
10 oz. cream cheese
14 oz. can of sauerkraut, well-drained to the point of 'dryness'
1 - 2 cups crushed porkrinds
Parsley
Onion powder
Make sure that sausage is DRAINED and dry - I press mine in the strainer with paper towels several times to get maximum moisture OUT. Otherwise, the balls won't bake up crisp.
Mix sausage, cream cheese, and sauerkraut with onion powder to taste. Mix well.
Mix parsley with crushed porkrinds.
Make small 1" balls of sausage mixture. Roll in pork rind mixture; I 'recompress' each ball after rolling in pork rinds to make sure it sticks together.
Place on greased cookie sheet with edges (I line mine with parchment paper), about 2" apart. Bake 30 minutes at 350 - take out, turn over each ball, put back in for about 5-10 more minutes.
Enjoy! If you get 36 balls, they are about .6 carbs each! And they smell SO good while cooking too!
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