Sauerkraut Balls

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Sauerkraut Balls are a tasty and unique appetizer perfect for parties or gatherings. These savory bites are filled with a flavorful blend of sausage, sauerkraut, and cream cheese, all coated in crispy breadcrumbs and deep-fried to golden perfection.

Why Make This Recipe

Sauerkraut Balls offer a delicious combination of savory flavors that are sure to impress your guests. The crispy exterior paired with the creamy and tangy filling creates a satisfying snack or appetizer that will leave everyone coming back for more.

How to Make Sauerkraut Balls


  • 1 pound pork sausage
  • 1/4 cup finely chopped onion
  • 1 14 ounce can sauerkraut, squeezed dry and finely chopped
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup plus 2 tablespoons Italian seasoned dry bread crumbs (divided)
  • 4 ounces cream cheese (softened)
  • 2 tablespoons dried parsley flakes
  • 1/4 cup all-purpose flour
  • 1 egg (beaten)
  • 1/4 cup milk
  • 6 cups vegetable oil for deep-frying


  1. Fry pork sausage and onion until browned.
  2. Combine sausage mixture with sauerkraut, mustard, spices, cream cheese, and parsley. Refrigerate.
  3. Shape mixture into balls and coat with flour, egg, and breadcrumbs.
  4. Deep fry until golden brown.
  5. Serve hot.

How to Serve Sauerkraut Balls

Sauerkraut Balls are best served hot and crispy as an appetizer. They can be accompanied by a dipping sauce like mustard or a creamy dip for extra flavor.

How to Store Sauerkraut Balls

Store any leftover Sauerkraut Balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispy texture.

Tips to Make Sauerkraut Balls

  • Ensure the sauerkraut is well drained to avoid excess moisture in the filling.
  • Use high-quality sausage for a flavorful result.
  • Be careful when deep frying to maintain an even golden color on the balls.


For a twist on the classic recipe, consider adding diced crispy bacon or chopped jalapenos to the filling for an extra kick of flavor.


  1. Can I bake the Sauerkraut Balls instead of deep-frying them?
    • Deep frying is recommended for the best texture and flavor, but you can try baking them at 375°F for a healthier alternative.
  2. Can I make the filling ahead of time?
    • Yes, you can prepare the filling a day in advance and shape the balls just before frying.
  3. Can I freeze Sauerkraut Balls?
    • It’s not recommended to freeze them once they have been fried as they may lose their crispy texture.

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