Brown sausage in skillet and drain excess fat off

In a large mixing bowl, combine cooked sausage, cream cheese and drained sauerkraut.

Put mixture into refrigerator for at least an hour, or until you are able to form balls easily.

Remove from refrigerator and roll into small, bitesize balls (about an inch in diameter)

Pulverize pork rinds and parmesan together (using a food processor is easiest).

Roll balls into pork rinds, coating entirely.

Place coated balls on baking pan lined with parchment.

Transfer baking pan to freezer for at least 2 hours or until hardened.

For best result, deep fry in coconut oil or palm shortening until golden brown. These can also be made by baking in the oven at 375 for roughly 30 minutes.

Enjoy!