You don't have to like kraut to like these balls mixed with sausage and cream cheese. Great as a side dish or as a passed appetizer at parties.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Brown sausage in a medium skillet over medium high heat, stirring to break apart. Drain, and place in a bowl. Stir in softened cream cheese, drained sauerkraut, and mustard until thoroughly combined. Cover, and refrigerate for 1 hour.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • Place beaten eggs and crushed crackers in separate bowls. Roll sausage mixture into small balls and dip first into egg, then roll in cracker crumbs to coat. Arrange on a sheet pan.

  • Bake in the preheated oven for 30 minutes, turning once for even browning. Serve warm.

Nutrition Facts

528.6 calories; 16.2 g protein; 21.6 g carbohydrates; 146 mg cholesterol; 1373.2 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2010
Fantastic! I do have to agree with some of the other reviewers here that there is a bit too much moisture. Next time I will cut the amount of cream cheese. I am also going to add some sauteed onion, I think that would really add to the flavor of these. Read More
(17)

Most helpful critical review

Rating: 3 stars
03/07/2011
I love sour krout but this was still a little odd for me. I halved the amount of cream cheese and the texture was good but the krout was too strong of a flavor for me. I needs something sweet or spicy to balance out the strong krout flavor. Read More
(4)
36 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/23/2010
Fantastic! I do have to agree with some of the other reviewers here that there is a bit too much moisture. Next time I will cut the amount of cream cheese. I am also going to add some sauteed onion, I think that would really add to the flavor of these. Read More
(17)
Rating: 5 stars
08/23/2010
Fantastic! I do have to agree with some of the other reviewers here that there is a bit too much moisture. Next time I will cut the amount of cream cheese. I am also going to add some sauteed onion, I think that would really add to the flavor of these. Read More
(17)
Rating: 5 stars
01/31/2008
I made these for Thanksgiving and Christmas this year and they are a huge hit!! I found that refrigerating them overnight seemed to bring out the flavors more than just refrigerating for 1 hour. These are excellent!! Try with a dip of equal parts mayo and dijon mustard!! Read More
(14)
Advertisement
Rating: 5 stars
08/03/2009
OH my goodness! I love sauerkraut my b/f does not. This was probably the most original recipe I've found yet that utilizes sauerkraut which I was trying to get rid of. These were too easy & fun to make! I had only 1/2 lb. sausage & was cooking for two so I halved the recipe. Using less cream cheese is TOTALLY OK! I used half a pkg. of cream cheese and threw in a couple wedges of Wee Brie for extra creaminess. I didnt even freaking let the mix sit for an hour before rolling them into balls and baking them; my b/f RAVED and said they were soo-oo delicious. I served them alongside fresh sauteed grean beans and they made a great meal! This is SUCH a keeper especially for a German sauerkraut loving girl like me! Read More
(13)
Rating: 4 stars
01/01/2008
My husband loved them...I liked them. I reduced the amount of sauerkraut and cream cheese. There was way too much moisture to roll them into balls. Next time I make them for my husband I will reduce the cream cheese even more to just 1/2 pkg. And will chop up the sauerkraut. Read More
(8)
Rating: 5 stars
08/29/2011
I have never used the mustard but we like to spice it up. 1 green pepper diced 1 small onion diced 2tbsp jalapenos diced. We use seasoned bread crumbs. They are a family favorite! Read More
(7)
Advertisement
Rating: 5 stars
09/30/2006
I had some leftover kraut & found this recipe after an ingredient search. Although my husband didn't care for it I loved it. I think he was expecting more of a beef meatball. The flavor was tangy but the cream cheese mellowed it out. I dipped mine in a warm apricot dipping sauce (apricot jelly mustard honey) and thought it was excellent. I might tinker with the recipe and try it as a hot dip baked with the cracker crumbs on top. Thanks for a treat Kendrajean! Read More
(6)
Rating: 5 stars
11/29/2005
These are really good! I halved the recipe since it was just my husband and I and it was plenty for the two of us. I will be serving these New Years Day along side the rest of the annual kraut dishes. Thanks for a great recipe! Read More
(6)
Rating: 4 stars
11/12/2008
These would be wonderful served as an appetizer I felt they were missing something to be served as the main dish. Make sure to crush the crackers so they are very fine and not to roll the balls too large. Otherwise the measurements were perfect. I used yellow mustard and chilled for five hours in the fridge. I'm not sure how "German" this would be but next time I think I'll mix in some fresh chopped jalapenos. Read More
(5)
Rating: 5 stars
05/02/2008
Wonderful surprise. Thanks for the recipe Read More
(4)
Rating: 3 stars
03/07/2011
I love sour krout but this was still a little odd for me. I halved the amount of cream cheese and the texture was good but the krout was too strong of a flavor for me. I needs something sweet or spicy to balance out the strong krout flavor. Read More
(4)