Sauerkraut Balls

Even if you don't like sauerkraut, try these tasty appetizers. You'll love the sweet-sour tang of the mustard and kraut inside crispy deep-fried shells.

Recipe from Midwest Living
Sauerkraut Balls
24 to 30 balls
20 mins
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  • 1/2 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 1 16 ounce can sauerkraut
  • 2 tablespoons fine dry bread crumbs
  • 1/2 8 ounce package cream cheese, softened
  • 2 tablespoons finely snipped fresh parsley
  • 1 tablespoon sweet-hot mustard
  • Dash garlic salt
  • Dash pepper
  • 1/3- 1/2 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1/3- 1/2 cup fine dry bread crumbs
  • Cooking oil for deep-fat frying
In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep, hot fat (365 degree F) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree F oven. Makes 24 to 30 balls.

Make Ahead Tip

  • Make Ahead Tip

    Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.

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