Reviewed: Nov. 5, 2009

Great recipe. I substituted corn beef for the port sausage.

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pjdinning

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Reviewed: 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.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 16, 2008

Undecided. Something didn't turn out right for me. The flour and milk addition did not pull together very well. Also I don't think I let the mixture cool enough before rolling into balls.

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Connie

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Reviewed: 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

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Shirley

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Reviewed: Sep. 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

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KOLESGRAMMA

Cooking Level: Expert

Home Town: Taylor, Michigan, USA

Living In: Windsor, Ontario, Canada

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Reviewed: 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.

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Kristi*73

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Reviewed: 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.

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LAURA-ANN

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Reviewed: Jan. 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 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.

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ALEXDE

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Reviewed: Jan. 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 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.

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