Balls of sauerkraut are the ideal party finger snack. You have never tasted sauerkraut balls as delicious as these!
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 32 balls |
Ingredients
- 1 pound pork sausage
- ¼ cup finely chopped onion
- 1 (14 ounce) can sauerkraut, well drained and finely chopped
- 2 tablespoons Italian seasoned dry bread crumbs
- ½ teaspoon prepared yellow mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley flakes
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ¼ cup milk
- ¾ cup Italian seasoned dry bread crumbs
- 1 quart vegetable oil for frying, or as needed (Optional)
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned, about 10 minutes. Drain grease and allow to cool slightly.
- Transfer sausage mixture into a large bowl. Stir in drained sauerkraut, 2 tablespoons bread crumbs, mustard, garlic salt, and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.
- Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat.
- Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.
- After breading, the balls can be quick-frozen on a cookie sheet, then stored in freezer bags. They do not need to thaw before frying.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
Love this recipe!
These werent bad but a little heavy on the sausage side and too light on the sauerkraut for my family’s taste. Will make again and tweek it a little.
Very good I think I used more kraut than I was supposed to my jar was larger than what was listed so I had to guess how much to use but they were delicious. I have always boughten these at the holidays. I’m glad I can now make them myself. Recipe was very easy.
I have used this recipe for our local Oktoberfest for several years now. They are always a big hit! I added about a third of a cup of bacon bits to give another flavor layer.
Great recipe! My family and friends have told me they are better than the German restaurants we have around town. I followed the recipe to exact portions. After a couple of times I added some more onions. Instead of 1/4 cup of chopped onions, I use 1/2 cup of onions. I also add more flour and bread crumbs to roll them in. Last night my grandson wanted to add a little horseradish to the balls after they’re cooked. Not bad at all, just beware to add a little at a time for your taste.
Made these for a nonprofit group and we sold them it went over wonderfully.
Loved it as is
Great recipe, made as directed. Served with horseradish sauce. Will make again for sure.
Made with spicy sausage and baked in oven. They were amazing! Will make these again!
If there were 10 stars, I would give it 10 stars. Made as is. Do not have a deep fryer so I browned in about an inch of oil in a frying pan then baked about 10 minutes in a 375 degree oven. Drained on paper towels and yes, they live up to the “scrumptious” title!! Thank you!!
Absolutely delicious
I used left over Hungarian sausage that I ground myself. I also used a full 8oz of cream cheese.
I used hot breakfast sausage, stone ground mustard, gluten free bread crumbs and flour. We served them with hot sauce, stone ground Dijon mustard and ranch (for those with a sensitive pallet). Everyone loved them so much … I made a double batch for Christmas Eve party. We call them dragon balls because of the added heat.
Perfect instructions!
DELICIOUS! I used arrowroot flour instead of wheat to make gluten-free. It turned out so good! Thanks for sharing!
We loved this. Actually, I made a mistake when making it, and added the whole pack of cream cheese. (8oz) The meatballs turned out more like a patty, but they were great tasting. I baked them at 350 for 35 minutes on a greased cookie sheet, flipping them all once 1/2 way through. I might try them with chopped up chicken next time, as they resemble the taste of chicken croquettes or even crab cakes.
Delicious! Kids loved them too!
These are delicious! I did use homemade rye bread crumbs instead of Italian bread crumbs as I had a 2 day old lord af of rye on hand. Also, used an airfryer to cook. They turned out great. Will make again.
These are delicious! I did use homemade rye bread crumbs instead of Italian bread crumbs as I had a 2 day old lord af of rye on hand. Also, used an airfryer to cook. They turned out great. Will make again.
Excellent appetizer! Only thing I did different was to mix the flour, egg, and milk together using about 2 tbl extra milk and ran them through that as batter before the breadcrumbs. I like them just as well cold / room temp with a little thousand island dressing.
These are delicious and have been a hit in my house over and over again. I use Italian ground sausage and follow the recipe exactly. Just a trick I have found. Really squeeze the juice out of the sauerkraut. I drain it, then hand squeeze it then pat it dry with a paper towel. The balls stay put together that way. I have also froze them and they turned out great.