Unpeeled red bliss potatoes give this warm, traditional comfort meal its taste.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (20 ounce) can sauerkraut
- 1 pound bulk pork sausage
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
- Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
- Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 775 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made these for the first time and they were a hit! I’m not sure what I did wrong as they didn’t all stay together, but the taste was amazing and it will be made again.
Quick and easy. You can dip in any sauce you want. I used Dijon mustard.
Meh. Not impressed. Ate them with a horseradish mustard sauce, it it still left something to be desired. If I ever tried something like this again, I’d make sure to mix in some bisquik and/or eggs to help bind the ingredients and give it more depth.