Sauerkraut Balls

Sauerkraut Balls

  • Prep Time: 1 hrs 30 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 6

    • About This Recipe

    “This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers”

    Ingredients

  • 8ouncessausage, crumbled
  • 1/4 cupfinely chopped onion
  • 1 (14ounce) cans sauerkraut( squeeze dry and snip fine)
  • 2teaspoonsbreadcrumbs
  • 1 (3ounce) packages cream cheese( can use low fat kind)
  • 2teaspoonsparsley
  • 1teaspoonprepared mustard
  • garlic salt
  • 1/4 teaspoonpepper
  • 1/4 cupflour
  • 2beaten eggs
  • 1/4 cupmilk
  • 1cupbreadcrumbs

    • Directions

  • Cook sausage and onion until meat is brown.
  • Drain.
  • Add sauerkraut and 2 T bread crumbs to the mixture.
  • Combine cream cheese,parsley, mustard, garlic salt and pepper.
  • Add to sauerkraut mixture.
  • Chill one hour.
  • Form into small balls and coat with flour.
  • Dip in egg-milk mixture and roll in bread crumbs.
  • Fry in deep fat until brown (can be frozen at this point) Bake in a 375 degree oven for 15-20 minutes SERVE HOT.

    • Reviews

  • “My mom also use makes these. They’re wonderful and great for any party. These were even served at my wedding. Thanks for posting this recipe, we had lost it over the years. :)”

  • “I made them exactly as written and they were wonderful.They made 6 large ones but next time I will make them smaller to feed a larger group.I do not care much for sauerkraut and even I fell in love with them.Thanks.”

  • “this simply very yam yam! :)”

  • “This recipe is AMAZING. The whole family loved them. I often will change a recipe to fit my taste, but these were perfect the way they were.”

  • “Very good.I deep fried them for 5-7 min until golden brown.Got rave reviews.”

  • “I have made many a time.Delish!Thanks.”

  • “Very Very good recipe but i double the sausage from 8 ozs to 1 lb and 8 ozs of cream cheese instead of 3 ozs.”

  • “I was looking for a recipe similar to my Mother in Laws and this one sounded close. I made these on New Year’s Eve and served them with “Recipe #201984� #201984 They were fabulous!”

  • “I made these just before Christmas.I followed the recipe to a T. The taste was good but way to dry. Try cutting back on the bread crumbs by at least 1/3 or even 1/2, they will much moister and will not change the taste.They will also stay together as well.”

  • “These were absolutely scrumptious! I served them with honey mustard sauce and they were a huge hit.”

  • “I used beer bratwurst instead of sausage, and served them with the honey-mustard sauce from https://www.recipezaar.com/148428. They were delicious, and I would make again. Ingredients list says 2 tsp. bread crumbs and directions say 2 tbsp. I used 2 tbsp. and they came out with perfect texture.”

  • “I used 1 lb. of ‘hot’ sausage omitted- the onions – makes them meatier”

  • “Sorry but we didn’t care much for them.The sausage took away from the sauerkraut taste.I will make them again with ground pork.”

  • “This is almost identical to a recipe that I found in Southern Living in the early 1990s.They have become one of our family’s favorite appetizers.The only changes I make are to use ground pork rather than sausage, garlic powder instead of garlic salt, and half rye – half white breadcrumbs (they get too dark if you use rye only).These are wonderful dipped in german mustard mixed with a bit of mayonnaise.Thanks for posting.Now I can direct folks to this site to get the recipe rather than writing it out again!”

  • “I have never made Sauerkraut Balls using sausage before (I have always made them with either ground pork or ham.) Let me tell you, this is a wonderful version!!The sausage really gave it that extra zip that we loved.Wonderful, wonderful, wonderful!And yes, I made a double batch to freeze.I have run into a lot of people who have never heard of Sauerkraut Balls and my mission in life is to teach them about this wonderful little appetizer.This is a great recipe, Kitten Cal.Thanks for sharing.”

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