Sauerkraut and Sausage Balls

Sauerkraut and Sausage Balls

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"Bite-size balls of sausage and sauerkraut are wrapped in a Swiss cheese dough and baked until golden brown."
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1 h servings 140 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Combine sausage and sauerkraut in large bowl; form mixture into approximately 40 1-inch balls. Place on ungreased baking sheet; bake 15 minutes. Drain on paper towels; cool slightly.
  2. Increase oven temperature to 400 degrees F. To prepare dough, combine cheese, flour, butter, mustard and caraway seeds, if desired; mix well. Press 2 tsp. of dough firmly around each sausage ball. (Dough handles easiest when warm.) Bake on ungreased baking sheet 15 minutes or until light golden. Serve hot with spicy brown mustard for dipping, if desired. Refrigerate leftovers.


  • Note
  • Sausage balls may be prepared, covered and refrigerated after wrapping with dough, then baked just before serving. Or, sausage balls can be stored in a resealable plastic bag and frozen up to 1 month.



This recipe is delicious! We brought this to a party and it was a real hit.

Made a double batch of these for an Oktoberfest themed birthday party and they were all gone. They would be just as good without the kraut.

I used left over sauerkraut from another recipe that used apples and sugar in the kraut, so I "soured" the kraut with mustard for this recipe (added mustard to the sausage mixture). I didn't ha...

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