Sauerkraut Balls Recipe

Name: Sauerkraut Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. bulk pork sausage; 1 c. chopped onions; 16 oz. can kraut, drained and chopped; 4 tsp. bread crumbs; 1 oz. pkg. cream cheese; 3 tsp. parsley; 2 tsp. mustard; 2 tsp. garlic salt; 1 tsp. black pepper; 2 to 3 eggs, beaten; 1/4 c. milk; bread crumbs (to roll balls in)

Servings: persons

1 lb. bulk pork sausage
1 c. chopped onions
16 oz. can kraut, drained and chopped
4 tsp. bread crumbs
1 oz. pkg. cream cheese
3 tsp. parsley
2 tsp. mustard
2 tsp. garlic salt
1 tsp. black pepper
2 to 3 eggs, beaten
1/4 c. milk
bread crumbs (to roll balls in)

1
Cook sausage and onions until brown.
2
Drain well.
3
Mix kraut, bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper.
4
Combine with sausage mixture.
5
Chill for at least one hour or more.
6
Remove mixture from refrigerator.
7
With floured hands, roll into small balls.
8
Combine beaten eggs and milk.
9
Dip balls in mixture and roll in bread crumbs.
10
Deep fry until golden brown.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. bulk pork sausage, 1 c. chopped onions, 16 oz. can kraut, drained and chopped, 4 tsp. bread crumbs, and more.

Yes, Sauerkraut Balls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerkraut Balls

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