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My review
Sausage Sauerkraut Balls
11
DThomRN2
"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."
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Ingredients
1 h servings 364Original recipe yields 12 servings (6 dozen balls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- 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.
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Reviews
Read all reviews 1313 Ratings
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Most helpful positive review
1/13/2002
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 ...
Most helpful critical review
4/18/2003
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 kra...
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Newest
1/13/2002
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 ...
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......
9/26/2003
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...
1/10/2003
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 o...
4/18/2003
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 kra...
6/14/2008
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...
12/31/2009
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 tha...
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. ...
9/16/2006
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