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 12, 2008

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

Feb 17, 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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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 50 mg
  • 17%
  • 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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