Sauerkraut Balls

Submitted by on Friday, November 7, 2008 21:50
Posted in category Appetizers and Snacks

This is a traditional German recipe from our heritage. They are brought to most family gatherings. Some of the family members are known to hoard them and hide them from other family members!


  • 1 pound Bob Evans pork sausage, finely crumbled
  • 1/2 cup onion, finely chopped
  • 28 ounce can sauerkraut, drained and snipped
  • 4 tablespoons Italian bread crumbs
  • 8 ounces cream cheese, softened
  • 4 tablespoons parsley flakes
  • 2 teaspoons mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup flour
  • 3 eggs, well, beaten
  • 1/2 cup milk
  • 1 cup Italian bread crumbs


  • Cook sausage and onion until meat is browned; drain. Add sauerkraut and 4 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic salt and pepper. Stir into meat mixture. Chill, then shape into 3/4 inch balls. Coat with flour. Combine eggs and milk. Roll floured balls in egg mixture, and then bread crumbs. Lightly brown in hot oil, 2 inches deep, or in a deep fryer for 30-60 seconds.


  • These freeze well after browning. Warm in a 300* oven until hot. They may be microwaved, but they get little less firm.

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