By lorelei1959 on November 03, 2001
Photo by Columbus Foodie
Photo by Columbus Foodie
"This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers"
Serving Size: 1 (180 g)
Servings Per Recipe: 6
"My mom also use makes these. They're wonderful and great for any party. These were even served at my wedding. Thanks for posting this recipe, we had lost it over the years. :)"
"I used beer bratwurst instead of sausage, and served them with the honey-mustard sauce from http://www.recipezaar.com/148428. They were delicious, and I would make again. Ingredients list says 2 tsp. bread crumbs and directions say 2 tbsp. I used 2 tbsp. and they came out with perfect texture."
"I grew up in Akron, OH and it was a "hot bed" of sauerkraut balls -- even restaurants served them -- now this was back in the late 40s and since we still return to the area, I know that one restaurant still have them on their takeout menu. However, let me say, the commercial ones are not nearly as good as the ones from this recipe! I think the addition of the cream cheese makes the biggest difference. I usually only make one double batch once a year -- it's a fair amount of work and we try to avoid too much fried food -- but these are YUMMY and we will be having them today as it's a tradition to have pork and sauerkraut on New Year's Day for good luck in my family."
"I made them exactly as written and they were wonderful. They made 6 large ones but next time I will make them smaller to feed a larger group. I do not care much for sauerkraut and even I fell in love with them. Thanks."
"this simply very yam yam! :)"
"This recipe is AMAZING. The whole family loved them. I often will change a recipe to fit my taste, but these were perfect the way they were."
"Very good. I deep fried them for 5-7 min until golden brown. Got rave reviews."
"I have made many a time. Delish! Thanks."
"Very Very good recipe but i double the sausage from 8 ozs to 1 lb and 8 ozs of cream cheese instead of 3 ozs."
"I was looking for a recipe similar to my Mother in Laws and this one sounded close. I made these on New Year's Eve and served them with â€œRecipe #201984â€� #201984 They were fabulous!"
"I made these just before Christmas.I followed the recipe to a T. The taste was good but way to dry. Try cutting back on the bread crumbs by at least 1/3 or even 1/2, they will much moister and will not change the taste.They will also stay together as well."
"These were absolutely scrumptious! I served them with honey mustard sauce and they were a huge hit."
"I used 1 lb. of 'hot' sausage omitted- the onions - makes them meatier"
"Sorry but we didn't care much for them. The sausage took away from the sauerkraut taste. I will make them again with ground pork. "
"This is almost identical to a recipe that I found in Southern Living in the early 1990s. They have become one of our family's favorite appetizers. The only changes I make are to use ground pork rather than sausage, garlic powder instead of garlic salt, and half rye - half white breadcrumbs (they get too dark if you use rye only). These are wonderful dipped in german mustard mixed with a bit of mayonnaise. Thanks for posting. Now I can direct folks to this site to get the recipe rather than writing it out again! "
"I have never made Sauerkraut Balls using sausage before (I have always made them with either ground pork or ham.) Let me tell you, this is a wonderful version!! The sausage really gave it that extra zip that we loved. Wonderful, wonderful, wonderful! And yes, I made a double batch to freeze. I have run into a lot of people who have never heard of Sauerkraut Balls and my mission in life is to teach them about this wonderful little appetizer. This is a great recipe, Kitten Cal. Thanks for sharing. "