Pork Rind Sauerkraut Balls


  • 3 cups Southern Recipe Small Batch Korean Kimchi Pork Rinds, finely crushed

  • 14 oz. can Sauerkraut

  • 8 oz. Cream cheese

  • Your favorite mustard for dipping (optional)


  1. Remove cream cheese and sauerkraut from refrigerator and allow them to reach room temperature.

  2. Drain sauerkraut well. In a large bowl, combine 1/2 cup of crushed pork rinds, cream cheese and saurekraut and mix well.

  3. Cover bowl with plastic wrap and refrigerate for 4 hours.

  4. Preheat the oven to 350°F.

  5. Form small balls from the cooled mixture with your hands and roll in the remaining crushed pork rinds.

  6. Place on a greased baking sheet with at least 2 inches between balls.

  7. Bake for 25 minutes or until golden brown.