Hey Hey Sauerkraut Balls

READY IN: 55mins
SERVES: 8-10


  • 12
    lb sausage, bulk
  • 14
    cup onion (chopped)
  • 1
    (16 ounce) can sauerkraut
  • 2
    tablespoons breadcrumbs (fine, dry)
  • 4
    ounces cream cheese (softened)
  • 2
    tablespoons parsley (finely snipped)
  • 1
    tablespoon sweet-hot mustard
  • 1
    dash garlic salt
  • 1
    dash pepper
  • 13 - 12
  • 2
    tablespoons water
  • 13 - 12
    cup fine dry breadcrumb
  • cooking oil, for deep fat frying


  • In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
  • Drain sauerkrat, pressing out as much liquid as possible.
  • In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
  • Cover and chill several hours or overnight.
  • Put flour in a shallow container.
  • In another shallow container, beat eggs and water until combined.
  • Put bread crumbs in a third container.
  • Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
  • Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
  • Remove from fat with a slotted spoon; drain on paper towels.
  • Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.