Sauerkraut Sausage Balls Recipe -
Sauerkraut Sausage Balls Recipe
  • READY IN ABOUT 3 hrs

Sauerkraut Sausage Balls

Recipe by  

"This is a delightful appetizer that can be made ahead of time and heated when guests arrive. Spicy pork sausage and beef will never know what hit them when you blend them with sauerkraut and a cream cheese mixture, then deep fry them to mouthwatering golden perfection."

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Ingredients Edit and Save

Original recipe makes 30 - 40 balls Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 50 mins


  1. Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl.
  2. Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
  5. Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
  6. In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2007

These were outstanding! I took them to a church function and was asked over and over for the recipe! The only tip I would offer not skip the egg wash step. I just rolled the balls in bread crumbs at first, but when I fried the first one it didn't do well. The sauerkraut sort of unraveled around the outside of the ball and tried to burn. I just dipped them in the egg/milk mixture and then back into the bread crumbs. They came out perfectly. They just seem to need the egg to hold them together well for frying. But an excellent recipe. It's easy to make and is a real crowd pleaser. This recipe is one I will reach for over and over again. Many thanks!

Most Helpful Critical Review
Sep 09, 2010

Followed recipe exactly. It kept falling apart when trying to form into balls. Had to fill sink with ice water to help. Made a dip with avocado and ranch dressing, but it didn't help.


18 Ratings

Oct 02, 2006

You've never tasted anything like this! I was looking for a unique appetizer, and this one hit the spot. I didn't think they were too time-consuming at all - especially after all the rave reviews!

Nov 09, 2007

They are time consuming, but if time isn't a problem, they are so worth it. Everyone loved them. I used thousand island dressing as a dip for them. YUMMY!!!

Dec 30, 2011

Love the recipe. Instead of rolling them into balls I used the mixture and put inside premade eggroll wrappers and fried them. It was much cleaner than the flour egg frying and they are delish! You can dip in thousand island dressing. YUMM

Dec 20, 2004

I made these for a work party for the holidays and received rave reviews. I gave this recipe 4 stars because it is SO time consuming. I made these over a 2-day period. Also, I wouldn't make them again without a deep-fryer. I used a deep pan on the top of the stove and got splashed with the hot oil quite a bit. Overall - very tasty!

Feb 14, 2011

These are amazing! Time consuming but so worth it. They taste exaclty like what they are... sausage and sauerkraut. I used garlic powder instead of garlic salt because I do not cook with salt when it is in other ingredients. I used a little more sauerkraut as my family loves it. The trick to these is the size too big or too small they will fall apart. I made them all meatball sized and none of them fell apart. I also dredge them in the flour, liquid and bread crumbs and let them settle and create the "shell" before frying. If you like sausage and sauerkraut you will not be disappointed.

May 07, 2011

Mmmm... good! Mine turned out a bit spicy as I used my homemade breakfast sausage and spiced it up - a lil heavy on the cayenne I think! I used my homemade sauerkraut chopped finely in a processor and was a little bit short of the 2 c. (probably @ 1.5 c. before chopping) so not a heavy kraut flavor; great for my BF as he doesn't even LIKE kraut and had no idea it was in them until I told. I have never understood the flour, egg, crumb steps but, my friend, it works so well on anything I have ever breaded and deep fried I don't question it. The only thing I really changed was to use garlic cloves sauteed with the pork mixture (as I felt it had enough salt in the pork) and half cream cheese and half mozzarella (which I had INTENDED to be Swiss.) I will try these again with 1/2 cream and 1/2 Swiss. They held their shape frying but crumbled when cutting so perhaps an egg added into the pork mix? Or be less impatient and make them 1" bite size per instructions! (My deep fryer is really tiny.)Also baking would be healthier but I really liked the extra crisp crunch.


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  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 977 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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