Sauerkraut Balls Recipe

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Sauerkraut Balls

sondra scheel


I have been making these for many years, everyone asks for them at Christmas time. Much easier to go buy at the store frozen...but they never taste as good. Good Luck!

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makes about 36-50 balls
1 Hr
1 Hr
Deep Fry


1 lb.
bulk pork sausage
4 Tbsp
italian bread crumbs
1 small
chopped onion
4 Tbsp
dry parsley
2 can(s)
drained sauerkraut
8 oz
cream cheese
1 1/2 Tbsp
1/2 tsp
garlic salt
salt & pepper to taste


1Brown sausage & onion...pour off grease. Add cream cheese, mix well. Add rest of ingredients and chill 2-3 hours (or overnight). Roll in small balls (best to wet your hands, I used vinyl gloves.

2Beat 2 eggs well with 1/4 cup of milk in one 2nd bowl put about 1 1/2 cups of dry bread crumbs, in 3rd bowl...put about 1 cup of flour.

3Dip balls in flour, then egg mixture, then dry bread crumbs. Deep fry till golden brown. Drain on paper towel. Can be frozen, & reheated in the oven till heated through.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: American