Reviewed: Dec. 20, 2010

This recipe is missing CREAM CHEESE. 1- 8oz. block of cream cheese. Also salt and pepper. Our family recipe does not include milk. This are even better deep fried.

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2 users found this review helpful

Reviewer:

Lizabeth

Reviewed: Dec. 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 that with the eggs instead of water.

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7 users found this review helpful

Reviewer:

redkaga

Reviewed: 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 :)

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14 users found this review helpful

Reviewer:

NicoleCanCook

Cooking Level: Expert

Reviewed: Nov. 5, 2009

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

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2 users found this review helpful

Reviewer:

pjdinning

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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7 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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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Reviewer:

Connie

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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8 users found this review helpful

Reviewer:

Shirley

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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5 users found this review helpful

Reviewer:

KOLESGRAMMA

Cooking Level: Expert

Home Town: Taylor, Michigan, USA

Living In: Windsor, Ontario, Canada

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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12 users found this review helpful

Reviewer:

Kristi*73

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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9 users found this review helpful