Sausage Sauerkraut Balls

Sausage Sauerkraut Balls

13 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  DTHOMRN

“A flavorful sausage and sauerkraut mixture is breaded and baked into delicious appetizer balls. They'll be requested over and over again. Serve them with spicy mustard sauce or sweet and sour sauce.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 dozen balls



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place ground pork sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in all-purpose flour, dry mustard and hot pepper sauce. Whisk in milk. Stirring constantly, continue cooking approximately 5 minutes. Remove from heat and mix in dried parsley and sauerkraut.
  3. Place butter in a 9x13 inch baking dish, and melt in the preheated oven.
  4. In a small bowl, stir together the eggs and cold water.
  5. Roll the sausage mixture into 1 inch balls. Dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.
  6. Arrange coated sausage balls in the baking dish in a single layer. Bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.

Share It

Reviews (13)

Rate This Recipe


I remember having sausage sauerkraut balls when I was a kid. When I couldn't find my recipe I used this one. Later I found that old recipe and made it as well. This recipe won hands down. I made this recipe over the holidays and my family really enjoyed it. The recipe states it makes "8" balls but I think it should read "80". I made mine too large and still made fifty. Make sure to let the mixture cool well before trying to form the balls. The balls do well in a crock pot.



In reading other reviews that stated you couldn't taste the sauerkraut due to the spices in the sausage, this can be esaily remedied by only draining the sauerkraut half way, and DON'T rinse...this will add much more of the kraut flavor, if that is what you like. Also, if the extra liquid from the kraut juice causes your balls to be too moist (haha), then simply add an additional TB or 2 of flour. These had a really great flavor, and if made properly, are GREAT!!! Thanks for the recipe :)



These were pretty good. I was a little disappointed that they didn't have a strong sauerkraut flavor, but that was my expectation. I did use ground beef instead of the pork, and added a little garlic. Also they were a little dry but that may be my fault. My husband thought they were great, and my 14 month old ate them as well.

More Reviews

Similar Recipes

Sausage Balls

Sausage Balls

Slow Cooker Sauerkraut and Sausage

Slow Cooker Sauerkraut and Sausage

Sausage Balls II

Sausage Balls II

Sausage Stuffing Balls

Sausage Stuffing Balls

Carla's Sausage Cheese Balls

Carla's Sausage Cheese Balls

Bisquick(R) Sausage Balls

Bisquick(R) Sausage Balls


Amount Per Serving (12 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 28.3 g
  • 44%
  • Carbs
  • 16.5 g
  • 5%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 721 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Carla's Sausage Cheese Balls


next recipe:

Slow Cooker Sauerkraut and Sausage