Reviewed: Jan. 13, 2013

I had some sauerkraut sitting around and wanted to make something with it, I hate wasting. I have never tried sauerkraut balls before, and didn't even know that they existed :-) I followed the recipe a 100% which is almost a first for me. I did not feel like the prep work was extra strenuous. They turned out great. A definite keeper.

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Reviewer:

PM181920

Reviewed: Jan. 2, 2012

I just served these sauerkraut balls at a New Year's Day party. I received so many compliments and requests for the recipe. Guests even raved how much better they were than a couple of well known German restaurants in Columbus Ohio. I am guilty of making some minor modifications. I used more onion than the recipe called for as well as honey mustard and black pepper. I used the refrigerated sauerkraut in a plastic bag and hand sqeezed all the liquid from the kraut (don't rinse). A chef on T.V. once said that the only use for "dried" parsley is for garnish. I used fresh cilantro since my local store ran out of fresh parsley. Also, use a couple of fresh garlic cloves instead of garlic salt and add a little salt. I doubled the recipe and used a 1oz scoop to form the balls (30ct). I was worried that placing them in a crock pot would make them soggy. It worked fairly well. Simply place papertowels on the bottom and then place paper towels between each layer with the crockpot on warm setting.

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Reviewer:

MAINERBOY

Cooking Level: Expert

Home Town: Augusta, Maine, USA

Living In: Columbus, Ohio, USA

Reviewed: May 10, 2011

Very good! A friend had made something like these for a Christmas party a few years ago so I was happy to find this recipe. I made them for a superbowl party and kept them warm in a crock pot set on low. There weren't any leftovers!

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Reviewer:

BECCAWILLIAMSON

Reviewed: Apr. 16, 2011

I made this exactly by the recipe, except I rinsed the sauerkraut and I wish I hadn't. It needed a little more flavor. But I can't wait to make the next batch!

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2 users found this review helpful

Reviewer:

ljbrowns

Reviewed: Feb. 16, 2011

Great recipe with good ratios. I ate sauerkraut balls like crazy growing up in Ohio and LOVED them. Never even thought to make them before until a recent ball-themed snack party. I tried variations of this recipe and determined that you can substitute about a clove or so of garlic for the garlic salt (this dish doesn't need any extra salt). Definitely WASH the kraut and drain well, even squeezing out the excess water with your hands. Careful on the amounts of onion and garlic as both can overpower the taste of the balls. I added about a teaspoon each of fresh thyme and oregano at the end of cooking the sausage and added a T or two of fresh Italian parsley before mixing up the balls. Caraway seeds are a good addition too. Chilling the mixture in the freezer for 15 min. before balling makes it so much easier. Used buttermilk in the coating for extra flavor. Did half with Panko instead of crumbs but you could barely tell the difference, both in look and taste. Frying was key to a crispy coating but these reheat very well in a hot oven or toaster oven.

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6 users found this review helpful

Reviewer:

CharlieInSF

Reviewed: Nov. 26, 2010

Labor-intensive but wonderful. Baked at 350 for 25-30 minutes.

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4 users found this review helpful

Reviewer:

lauren

Reviewed: Sep. 20, 2010

Deliciously odd! I really liked these. They weren't that bad to make either as far as labor goes. I did make them with leftover kraut and polska kielbasa. This is very unique- thanks for sharing.

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5 users found this review helpful

Reviewer:

danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

Reviewed: Aug. 3, 2010

MmMmMm! Because it was only two of us eating them, I made mine a little bit bigger! But they were still so good. My parents actually used this recipe first then passed it on to me!

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3 users found this review helpful

Reviewer:

Amanda W

Cooking Level: Beginning

Home Town: Parker, Pennsylvania, USA

Reviewed: Apr. 29, 2010

Should have tried before serving. These were greasy and salty.

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4 users found this review helpful

Reviewer:

atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Apr. 26, 2010

I made these with cabbage. I like sauerkraut but did not have any. I had a half a head of cabbage I needed to use. They turned out great. I baked at 350 for 20 minutes.

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3 users found this review helpful