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Sandwiches, salads, wings and more — these grill-friendly recipes bring flame-kissed flavor to a classic weeknight staple.
15 Best Burgers, Essential Summer Salads, Spring Party Snacks
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My mom also use makes these. They're wonderful and great for any party. These were even served at my wedding. Thanks for posting this recipe, we had lost it over the years. :)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy marhulocka
on April 04, 2011
this simply very yam yam! :)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This recipe is AMAZING. The whole family loved them. I often will change a recipe to fit my taste, but these were perfect the way they were.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Very good. I deep fried them for 5-7 min until golden brown. Got rave reviews.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy aronsinvest
on July 24, 2009
I have made many a time. Delish! Thanks.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef Craigy
on April 24, 2009
Very Very good recipe but i double the sausage from 8 ozs to 1 lb and 8 ozs of cream cheese instead of 3 ozs.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Cooks4_6
on February 24, 2008
I was looking for a recipe similar to my Mother in Laws and this one sounded close. I made these on New Year's Eve and served them with “Simple Horseradish Sauce� #201984 They were fabulous!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I made these just before Christmas.I followed the recipe to a T. The taste was good but way to dry. Try cutting back on the bread crumbs by at least 1/3 or even 1/2, they will much moister and will not change the taste.They will also stay together as well.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy MPHT
on November 11, 2007
These were absolutely scrumptious! I served them with honey mustard sauce and they were a huge hit.
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I used beer bratwurst instead of sausage, and served them with the honey-mustard sauce from http://www.recipezaar.com/148428. They were delicious, and I would make again. Ingredients list says 2 tsp. bread crumbs and directions say 2 tbsp. I used 2 tbsp. and they came out with perfect texture.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountI used 1 lb. of 'hot' sausage omitted- the onions - makes them meatier
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Sorry but we didn't care much for them. The sausage took away from the sauerkraut taste. I will make them again with ground pork.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy acerast
on June 12, 2005
This is almost identical to a recipe that I found in Southern Living in the early 1990s. They have become one of our family's favorite appetizers. The only changes I make are to use ground pork rather than sausage, garlic powder instead of garlic salt, and half rye - half white breadcrumbs (they get too dark if you use rye only). These are wonderful dipped in german mustard mixed with a bit of mayonnaise. Thanks for posting. Now I can direct folks to this site to get the recipe rather than writing it out again!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Merlot
on June 10, 2004
I have never made Sauerkraut Balls using sausage before (I have always made them with either ground pork or ham.) Let me tell you, this is a wonderful version!! The sausage really gave it that extra zip that we loved. Wonderful, wonderful, wonderful! And yes, I made a double batch to freeze. I have run into a lot of people who have never heard of Sauerkraut Balls and my mission in life is to teach them about this wonderful little appetizer. This is a great recipe, Kitten Cal. Thanks for sharing.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy panner50
on November 05, 2001
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Serving Size: 1 (180 g)
Servings Per Recipe: 6
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