Reviewed: Nov. 6, 2009

Made these and they were excellent. I added some swiss cheese to these, I'm a big cheese fan, and they were great. Everyone loved them. Will have to make again. Thanks.

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Poetiksistah

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Sep. 5, 2009

i first have to start off by saying i am a the biggest fan of kraut. (german) i even drink the juice!!! yikes. these balls are kinda weird. ?? i dont know if its the bread crumbs or what but not good. i did make the recipe as directed and also found it hard that once the balls were formed and needed to be rolled in the egg wash and crumbs they fall apart. i have tried to bake but they dont get crispy enough. will not try ever again. sorry.

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millertime

Cooking Level: Expert

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Reviewed: May 12, 2009

These were so good served with a creamy horseradish sauce. I made them a week ahead of time and froze them...they cooked great frozen!

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HHALONIE

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Reviewed: May 3, 2009

I wouldn't recommend this recipe unless you LOVE sauerkraut!!! Not a fan!!

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LISAMARRIE14

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: Dec. 27, 2008

pretty good, though i was trying to duplicate barley's balls from columbus ohio and just couldn't figure it out. i added butter and cheddar cheese to this, but it still seemed too sour :( someone told me to rinse your sauerkraut before draining it - i'l try this next time... i don't have a deep fryer, so fried in 1 inch oil in a deep pot on the stove for 60 sec - worked good:) best when served warma dn fresh - not so good after refridgerated.

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story'smom

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Reviewed: Nov. 22, 2008

The work involved is worth it!I always dbl.the recipe because everyone loves them.I learned how to make these from my mom.She always made them for family gatherings.Only thing we do differently is snip w/scissors the kraut and lightly brown the balls in oil,then bake at 375 for 15 to 20 min.

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kimba231

Cooking Level: Expert

Home Town: Beaver, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 12, 2008

These can be baked in a 350 degree oven for 20 minutes instead of frying. they freeze well. My family favorite.

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alice_rose

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Reviewed: Sep. 1, 2008

Very scrumptious!!!! Hubby is a very picky eater and loved these. I will deffinately make these again and am trying the rueben version this wk.

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Kittie24

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Silver Lake, Indiana, USA

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Reviewed: Feb. 10, 2008

Hubby and I host 2-3 "Beast Feasts" per year and yesterday I used this one and substituted venison kielbasa for the pork sausage. We had over 50 people show up and and everyone that tried one of these loved it...including the kids. I doubled the recipe and got a yield of 85. We had about 15 other dishes available, but this one was one of the favorites! Made a horseradish sauce for dipping just for fun. Excellent recipe!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Feb. 9, 2008

After sharing these with several people they all asked for the recipe. I also made the same recipe except I used corned beef instead of sausage and I cut the cream cheese in half and added 6 oz of shredded swiss cheese and used 1,000 island dressing as a dipping sauce. Basically, rueben balls.

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Cory Waite

Home Town: Wellington, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Feb. 4, 2008

Made these for the superbowl party, and they were "scrumptious". Alot of prep work but worth every effort

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deestl71

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Reviewed: Jan. 12, 2008

I use vegetarian sausage when I want these and the meat-eaters still gobble them up!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 26, 2007

This recipe was awesome!!! My husband and I had sauerkraut balls at a German Restaurant in Columbus, OH a few years ago and have craved them ever since. This recipe was very close to the original. I made them as a Christmas appetizer and they were devoured.

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TracyS

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Reviewed: Oct. 12, 2007

This is the exact same recipe the was handed down to me by my Mother in-law, God bless her! My husband hates kraut, but loves these so much! He made me try them when we first got married 9 years ago and we have made them at the holidays, especially New Year's Eve, ever since! They are fantastic, unique and worth every bit of effort!

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