Ingredients
500 g pork mince
500 g cream cheese, softened
500 g can sauerkraut, drained
1 tbsp Dijon mustard
¼ tsp SIDS CRAZY SALT
3 eggs, beaten
200 g crispy crackers, crushed
Directions
Fry off the mince until there is no pink or lumps. Drain and place in a bowl. Stir in cream cheese, sauerkraut and Dijon mustard until thoroughly combined. Cover and refrigerate for 1 hour.
Preheat oven to 175°C. Place eggs and crackers in separate bowls. Roll sausage mixture into golf ball size and dip into egg then roll in cracker crumbs to coat. Arrange on an oven tray.
Bake for 30 minutes, turning once for even browning. Serve warm with toothpicks.
