Sauerkraut Balls (makes about 30 balls) Recipe

Name: Sauerkraut Balls (makes about 30 balls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork sausage; 1/4 cup finely chopped onion; 1 can (14 Ounce) well drained and finely chopped sauerkraut; 1/2 tsp prepared yellow mustard; 1/4 tsp garlic salt; dash black pepper; 2 tbsp Italian seasoned dry bread crumbs; 4 oz softened cream cheese; 2 tbsp dried parsley flakes; 1/4 cup all-purpose flour; 1 beaten egg; 1/4 cup milk; 3/4 cup Italian seasoned dry bread crumbs; 6 cup vegetable oil for frying

Servings: persons

1 lb pork sausage
1/4 cup finely chopped onion
1 can (14 Ounce) well drained and finely chopped sauerkraut
1/2 tsp prepared yellow mustard
1/4 tsp garlic salt
dash black pepper
2 tbsp Italian seasoned dry bread crumbs
4 oz softened cream cheese
2 tbsp dried parsley flakes
1/4 cup all-purpose flour
1 beaten egg
1/4 cup milk
3/4 cup Italian seasoned dry bread crumbs
6 cup vegetable oil for frying

1
In a large skillet over medium high heat, fry pork sausage and onion untul sausage is evenly brown and onion is soft, about 10 minutes.
2
Drain and allow to cool slightly.
3
Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper, and 2 tablespoons bread crumbs.
4
Combine cream cheese and parsley, mix into sauerkraut mixture.
5
Refrigerate for 1 hour.
6
Heat oil in fryer to 375F Fahrenheit.
7
Shape sauerkraut mixture into 3/4 inch balls.
8
Coat balls with flour.
9
In a small bowl, whisk together egg and milk.
10
Dip floured balls in egg mixture and then roll in 3/4 cup bread crumbs.
11
Fry in batches for 2 - 3 minutes or until golden brown.
12
Drain on paper towels and serve hot.

3636

kcal

Calories

389

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb pork sausage, 1/4 cup finely chopped onion, 1 can (14 Ounce) well drained and finely chopped sauerkraut, 1/2 tsp prepared yellow mustard, and more.

Yes, Sauerkraut Balls (makes about 30 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.

That's it — enjoy your meal!

Sauerkraut Balls (makes about 30 balls)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions