Sausage Sauerkraut Balls

Rating: 4.15 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A flavorful sausage and sauerkraut mixture is breaded and baked into delicious appetizer balls. They'll be requested over and over again. Serve them with spicy mustard sauce or sweet and sour sauce.

By DThomRN2

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
6 dozen balls
Nutrition Info
Advertisement

Ingredients

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

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement

  • Place ground pork sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in all-purpose flour, dry mustard and hot pepper sauce. Whisk in milk. Stirring constantly, continue cooking approximately 5 minutes. Remove from heat and mix in dried parsley and sauerkraut.

  • Place butter in a 9x13 inch baking dish, and melt in the preheated oven.

  • In a small bowl, stir together the eggs and cold water.

  • Roll the sausage mixture into 1 inch balls. Dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.

  • Arrange coated sausage balls in the baking dish in a single layer. Bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.

Nutrition Facts

Per Serving:
364 calories; protein 10.5g 21% DV; carbohydrates 16.5g 5% DV; fat 28.3g 44% DV; cholesterol 80.6mg 27% DV; sodium 720.9mg 29% DV. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

NAYSAL
Rating: 4 stars
03/11/2003
I remember having sausage sauerkraut balls when I was a kid. When I couldn't find my recipe I used this one. Later I found that old recipe and made it as well. This recipe won hands down. I made this recipe over the holidays and my family really enjoyed it. The recipe states it makes "8" balls but I think it should read "80". I made mine too large and still made fifty. Make sure to let the mixture cool well before trying to form the balls. The balls do well in a crock pot. Read More
Helpful
(35)

Most helpful critical review

Laura Palka
Rating: 3 stars
04/18/2003
I was rather disappointed with this recipe. It wasn't bad but it wasn't great either. To me they taste like sausage balls. I couldn't even taste the sauerkraut even though I added 50% more kraut than the recipe called for. I think they would probably taste better using a ground pork/ground beef mixture so that the kraut taste isn't overpowered by the spices in the sausage. Read More
Helpful
(12)
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
NAYSAL
Rating: 4 stars
03/11/2003
I remember having sausage sauerkraut balls when I was a kid. When I couldn't find my recipe I used this one. Later I found that old recipe and made it as well. This recipe won hands down. I made this recipe over the holidays and my family really enjoyed it. The recipe states it makes "8" balls but I think it should read "80". I made mine too large and still made fifty. Make sure to let the mixture cool well before trying to form the balls. The balls do well in a crock pot. Read More
Helpful
(35)
NicoleCanCook
Rating: 5 stars
11/18/2009
In reading other reviews that stated you couldn't taste the sauerkraut due to the spices in the sausage this can be esaily remedied by only draining the sauerkraut half way and DON'T rinse...this will add much more of the kraut flavor if that is what you like. Also if the extra liquid from the kraut juice causes your balls to be too moist (haha) then simply add an additional TB or 2 of flour. These had a really great flavor and if made properly are GREAT!!! Thanks for the recipe:) Read More
Helpful
(24)
Kristi*73
Rating: 4 stars
09/26/2003
These were pretty good. I was a little disappointed that they didn't have a strong sauerkraut flavor but that was my expectation. I did use ground beef instead of the pork and added a little garlic. Also they were a little dry but that may be my fault. My husband thought they were great and my 14 month old ate them as well. Read More
Helpful
(14)
Advertisement
ALEXDE
Rating: 5 stars
03/11/2003
I made these sauerkraut balls for a New Year's Eve party and they were an absolute hit! I added a little garlic to mine and the next time I make them I will add a little more sauerkraut but other than that this one is the best I've ever tasted and it's so easy! Since we entertain from time to time I will make up a batch or two bake them shrink wrap and freeze them for when company unexpectedly shows up! Thank you Diana so much for this recipe. Read More
Helpful
(13)
Laura Palka
Rating: 3 stars
04/18/2003
I was rather disappointed with this recipe. It wasn't bad but it wasn't great either. To me they taste like sausage balls. I couldn't even taste the sauerkraut even though I added 50% more kraut than the recipe called for. I think they would probably taste better using a ground pork/ground beef mixture so that the kraut taste isn't overpowered by the spices in the sausage. Read More
Helpful
(12)
Shirley
Rating: 3 stars
06/14/2008
This is the closest to the original recipe of sauerkraut balls that I received from the originator (McGarvy's Boat Drive-In in Vermilion Oh outside of Cleveland. Only a portion of ground ham is mssing along with the sausage Read More
Helpful
(10)
Advertisement
Anonymous
Rating: 5 stars
01/04/2010
I make these annually for New Year's Eve/Day. They're a lot of work and mess but I think they're worth it. To bump up the sauerkraut flavor I save the liquid from the drained kraut and mix that with the eggs instead of water. Read More
Helpful
(9)
pomplemousse
Rating: 4 stars
12/19/2008
Not bad for an appetizer but I don't know if I'd make them again--they're just a lot of steps. If I did I'd make sure to cook the sausage mixture ahead of time. I'm just an impatient cook. The reason some cooks didn't like this recipe is the reason I thought it was fine: you don't really taste the sauerkraut. That's good for me bc I don't like it. Instead of chopping I plopped it in the food processor until it was mostly chopped. That worked well enough. The balls were a bit difficult to form and I was getting tired and hungry so I used my medium cookie scoop to help the process along. I squished the mix into the scoop as hard as I could then I shaped into a ball the rest of the way. I got large balls that way. I dipped mine in sweet and sour sauce and bf dipped his in bbq sauce. Thanks for the recipe. Read More
Helpful
(8)
KOLESGRAMMA
Rating: 5 stars
09/16/2006
These were good and easy to make my only question is can you freeze these after cooking to serve later? I would like to make them for a party at a later date. Thank You Read More
Helpful
(8)
More Reviews
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 12/05/2020