The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!

Recipe Summary

prep:
1 hr
cook:
20 mins
additional:
1 hr
total:
2 hrs 20 mins
Servings:
12
Yield:
32 balls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.

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  • Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.

  • Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

Note

After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer bags. They do not need to thaw before frying.

Nutrition Facts

287 calories; protein 8.4g 17% DV; carbohydrates 10.7g 3% DV; fat 23.5g 36% DV; cholesterol 48.1mg 16% DV; sodium 785.4mg 31% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2008
These can be baked in a 350 degree oven for 20 minutes instead of frying. they freeze well. My family favorite. Read More
(63)

Most helpful critical review

Rating: 1 stars
09/09/2010
Should have tried before serving. These were greasy and salty. Read More
(5)
55 Ratings
  • 5 star values: 44
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/12/2008
These can be baked in a 350 degree oven for 20 minutes instead of frying. they freeze well. My family favorite. Read More
(63)
Rating: 5 stars
02/09/2008
After sharing these with several people they all asked for the recipe. I also made the same recipe except I used corned beef instead of sausage and I cut the cream cheese in half and added 6 oz of shredded swiss cheese and used 1,000 island dressing as a dipping sauce. Basically, rueben balls. Read More
(52)
Rating: 5 stars
11/22/2008
The work involved is worth it!I always dbl.the recipe because everyone loves them.I learned how to make these from my mom.She always made them for family gatherings.Only thing we do differently is snip w/scissors the kraut and lightly brown the balls in oil,then bake at 375 for 15 to 20 min. Read More
(31)
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Rating: 5 stars
12/26/2007
This recipe was awesome!!! My husband and I had sauerkraut balls at a German Restaurant in Columbus OH a few years ago and have craved them ever since. This recipe was very close to the original. I made them as a Christmas appetizer and they were devoured. Read More
(14)
Rating: 5 stars
01/02/2012
I just served these sauerkraut balls at a New Year's Day party. I received so many compliments and requests for the recipe. Guests even raved how much better they were than a couple of well known German restaurants in Columbus Ohio. I am guilty of making some minor modifications. I used more onion than the recipe called for as well as honey mustard and black pepper. I used the refrigerated sauerkraut in a plastic bag and hand sqeezed all the liquid from the kraut (don't rinse). A chef on T.V. once said that the only use for "dried" parsley is for garnish. I used fresh cilantro since my local store ran out of fresh parsley. Also use a couple of fresh garlic cloves instead of garlic salt and add a little salt. I doubled the recipe and used a 1oz scoop to form the balls (30ct). I was worried that placing them in a crock pot would make them soggy. It worked fairly well. Simply place papertowels on the bottom and then place paper towels between each layer with the crockpot on warm setting. Read More
(13)
Rating: 5 stars
02/10/2008
Hubby and I host 2-3 "Beast Feasts" per year and yesterday I used this one and substituted venison kielbasa for the pork sausage. We had over 50 people show up and and everyone that tried one of these loved it...including the kids. I doubled the recipe and got a yield of 85. We had about 15 other dishes available but this one was one of the favorites! Made a horseradish sauce for dipping just for fun. Excellent recipe! Read More
(11)
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Rating: 5 stars
01/12/2008
I use vegetarian sausage when I want these and the meat-eaters still gobble them up! Read More
(9)
Rating: 5 stars
02/17/2011
Great recipe with good ratios. I ate sauerkraut balls like crazy growing up in Ohio and LOVED them. Never even thought to make them before until a recent ball-themed snack party. I tried variations of this recipe and determined that you can substitute about a clove or so of garlic for the garlic salt (this dish doesn't need any extra salt). Definitely WASH the kraut and drain well even squeezing out the excess water with your hands. Careful on the amounts of onion and garlic as both can overpower the taste of the balls. I added about a teaspoon each of fresh thyme and oregano at the end of cooking the sausage and added a T or two of fresh Italian parsley before mixing up the balls. Caraway seeds are a good addition too. Chilling the mixture in the freezer for 15 min. before balling makes it so much easier. Used buttermilk in the coating for extra flavor. Did half with Panko instead of crumbs but you could barely tell the difference both in look and taste. Frying was key to a crispy coating but these reheat very well in a hot oven or toaster oven. Read More
(9)
Rating: 5 stars
05/11/2011
Very good! A friend had made something like these for a Christmas party a few years ago so I was happy to find this recipe. I made them for a superbowl party and kept them warm in a crock pot set on low. There weren't any leftovers! Read More
(7)
Rating: 1 stars
09/09/2010
Should have tried before serving. These were greasy and salty. Read More
(5)