- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sauerkraut, drained
- 1/3 cup diced fully cooked Johnsonville® Smoked Sausage
- 2 tablespoons finely chopped onion
- 4 teaspoons Worcestershire sauce
- 1/2 cup toasted rye bread crumbs
- In a large bowl, combine the cream cheese, sauerkraut, sausage, onion and Worcestershire sauce. Shape into 1-in. balls; roll in bread crumbs. Refrigerate until serving. Yield: about 3 dozen.
Originally published as Quick Kraut Snacks in Country Woman September/October 1997, p40
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