Sauerkraut Balls
"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"
photo by Jonathan Melendez
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 8 ounces sausage, crumbled or 8 ounces beer, n' brat sausage
- 1⁄4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
- 2 tablespoons breadcrumbs
- 1 (3 ounce) package cream cheese (can use low fat kind)
- 2 teaspoons parsley
- 1 teaspoon prepared mustard
- garlic salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 2 beaten eggs
- 1⁄4 cup milk
- 1 cup breadcrumbs
directions
- Cook sausage and onion until meat is brown.
- Drain.
- Add sauerkraut and 2 T bread crumbs to the mixture.
- Combine cream cheese,parsley, mustard, garlic salt and pepper.
- Add to sauerkraut mixture.
- Chill one hour.
- Form into small balls and coat with flour.
- Dip in egg-milk mixture and roll in bread crumbs.
- Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.
Questions & Replies
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Anyone make these in an air fryer? -
Can these be frozen before they are breaded and cooked? -
Has anyone tried frying these in an air fryer?
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I work in a restaurant, and we cater alot of events. I introduced this Sauerkraut recipe to my staff. These events are tally fast pace. Is it a good idea to make these in advance and freeze them? What would you suggest? Thank you for your time and input.
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Any suggestion on how to make this vegetarian?
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Reviews
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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 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 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've never tried sauerkraut balls before this one, and I'm hooked. They were delicious. I used 2 TABLESPOONS bread crumbs and they held together nicely. Served with mustard and they were delicious! -
I also am from Akron, OH and I use to eat these ALL the time! I will be making them tonite!!!
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Tweaks
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Great recipe! I used cornbeef only, that I pulsed till fine in a food processor. Did the same with the fresh parsley. I used grey poupon, and shallots and panko breadcrumbs. I only put a pinch of garlic salt in ( due to the cornbeef ) and used garlic powder. Overall, great recipe! They taste MUCH BETTER than the local chain restaurant that sells them. -
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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!
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