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)
Remove cream cheese and sauerkraut from refrigerator and allow them to reach room temperature.
Drain sauerkraut well. In a large bowl, combine 1/2 cup of crushed pork rinds, cream cheese and saurekraut and mix well.
Cover bowl with plastic wrap and refrigerate for 4 hours.
Preheat the oven to 350°F.
Form small balls from the cooled mixture with your hands and roll in the remaining crushed pork rinds.
Place on a greased baking sheet with at least 2 inches between balls.
Bake for 25 minutes or until golden brown.