Super Snack Week Day 5: Cheese dip and Sauerkraut Balls
It's Super Snack Week on THV11 This Morning!
We asked for your recipes for the big game, maybe some family traditions or regional delicacies.
On day five, Amanda Jaeger whipped us up some cheese dip. Faulkner County Officer Adam Bledsoe made cheese dip and Sauerkraut Balls.
Sauerkraut Balls by Charlotte Bledsoe
-1 16-ounce can of chopped sauerkraut, drained and washed
-1-pound hot breakfast sausage
-3/4 cup oats
-2 tablespoons brown sugar
-1 tablespoon Worcestershire sauce
-½ teaspoon Tabasco sauce
Combine all ingredients and roll into balls. Bake at 375 degrees for 20-25 minutes
Amanda’s cheese dip just took mixing melted Velveeta, Rotel and super lean beef!