Sausage Sauerkraut Balls Recipe - Allrecipes.com
Sausage Sauerkraut Balls Recipe
  • READY IN 1 hr

Sausage Sauerkraut Balls

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 dozen balls Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Place butter in a 9x13 inch baking dish, and melt in the preheated oven.
  4. In a small bowl, stir together the eggs and cold water.
  5. Roll the sausage mixture into 1 inch balls. Dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.
  6. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 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.

 
Most Helpful Critical Review
Apr 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.

 

13 Ratings

Nov 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 :)

 
Sep 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.

 
Mar 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.

 
Jun 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

 
Jan 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.

 
Dec 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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 721 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

DThomRN2
1 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Sausage Balls

These juicy sausage balls are great for parties.

Italian “Sausage” Baby Back Ribs

These baby back ribs are rubbed with Italian sausage seasonings.

Spicy Orange Bison Balls

See how to make a lower-fat version of cocktail meatballs.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States