I use equal amounts of cream cheese, raw bulk sausage and well-drained sauerkraut. I used about 2 oz. cream cheese, 3 oz. raw bulk sausage, a scant cup of drained sauerkraut. It was loose, so I added about 1/4 cup each of Parmesan and shredded cheddar cheese. I got 12 balls, baked them at 325 d. for 35 min.
There are a lot of recipes online, mostly for breaded and deep-fried sauerkraut balls. I wanted to avoid fat and carbs, so I found a baked recipe, that doesn't use breading. If you bake them, put them on a cookie sheet lined with foil that you spray or brush with oil.
I'm sorry I can't be more exact, but it seems to be one of those recipes where you can eyeball the ingredients, add herbs and spices in amounts you like and come up with a pretty good result.
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