Scrumptious Sauerkraut Balls Recipe -
Scrumptious Sauerkraut Balls Recipe

Scrumptious Sauerkraut Balls

Recipe by  

"The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!"

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Ingredients Edit and Save

Original recipe makes 32 balls Change Servings
  • PREP

    1 hr
  • COOK

    20 mins

    2 hrs 20 mins


  1. In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
  2. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
  4. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
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  • Note
  • After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer bags. They do not need to thaw before frying.

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2008

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

Most Helpful Critical Review
Sep 09, 2010

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

Feb 09, 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.

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.

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.

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!

Jan 02, 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.

Jan 12, 2008

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


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 785 mg
  • 31%

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

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