Scrumptious Sauerkraut Balls

Scrumptious Sauerkraut Balls

32
LUXURY010 2

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

Ingredients 2 h 20 m {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Lamb Meatballs

See how to make baked lamb meatballs simmered in a simple tomato sauce.

Smoked Sausage with Potatoes & Sauerkraut

See how to put a modern smoked sausage twist on a classic German dish.

Footnotes

  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 32

  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
alice_rose
11/12/2008

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

Cory Waite
2/9/2008

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.

Kim Devich Matthews
11/22/2008

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.