Sauerkraut Balls can be made in large batches and frozen so they’re an easy last minute appetizer or party snack. They’re best deep fried but can also be air fried. Serve them with a little honey mustard dipping sauce and it’s like you’re having a sausage on a bun in one bite.
My friend Kathy makes huge batches of Sauerkraut Balls in an assembly line with friends and family. She was good enough to share her recipe with me. They often have fish fries and these bite sized appetizers are always a big hit.
Jump to RecipeYou can use any flavour of sausage you like. I usually use farmer sausage because it doesn’t have a strong flavour that overpowers the sauerkraut. You can buy sausage meat packaged like ground beef, or use sausages in casings. Just slice a strip down the length of the sausage and squeeze the meat into a large skillet. Make sure the meat is fully cooked and broken up, then drain and allow to cool.
The sauerkraut needs to be well drained. Press on it to get as much liquid out as possible, then chop it up or pulse in the food processor. Add to the sausage meat and mix in room temperature cream cheese, Dijon mustard, parsley and season with salt and pepper. Cover the bowl and refrigerate at least an hour but overnight is best. It’s easier to roll them into balls when the mixture is well chilled.
The size you make is up to you. I like Sauerkraut Balls to be eaten in one bite so I try to make mine fairly small. Once they’re all rolled, you can freeze them and just take out as many as you want for each time. Freeze them on a baking sheet without touching, then move them into freezer bags or containers so they’re easy to remove without sticking to each other.
When you’re ready to cook Sauerkraut Balls, arrange three bowls in a line. The balls are dredged first in flour, then egg, then breadcrumbs. I like to use panko breadcrumbs which are extra crispy but regular are fine too. Season the flour with salt and pepper and use wide shallow bowls. If you add a few spoonfuls of cold water to the eggs it makes them a bit thinner and easier to work with.
When all the balls are coated, heat oil in a deep fryer to 350 degrees. Depending on the size of the fryer you’re using, you can do them all at once or in smaller batches. They take no time at all. Since everything inside is already cooked, you’re just frying until the outer coating is brown and crispy.
Drain well and allow to cool slightly before diving in. I like to serve mine with a mixture of honey and mustard. Any kind of mustard is great, Dijon, grainy, even a combination of a few different kinds. Some people enjoy them with ranch dressing.
I’ve tried baking Sauerkraut Balls but they aren’t great. But now that many people have air fryers, you can make them easily without the mess of deep frying. I’ll be honest, the deep fried ones look better. But they all taste the same. Instead of the 3 part dredging in flour, egg and breadcrumbs, just roll them in panko and spray with an oil spritzer. This helps give them a nice golden colour.
If you make Sauerkraut Balls, consider leaving a comment or rating below. Here’s the recipe:
Sauerkraut Balls
Ingredients
- 3 large farmer sausages
- 2 cups sauerkraut, rinsed and drained well
- 1 Tbsp Dijon mustard, grainy or regular
- 2 blocks cream cheese 250 g blocks, at room temperature
- ¼ cup chopped fresh parsley large handful
- 1 tsp salt
- ½ tsp pepper
- Deep fryer with cooking oil
Coating
- ½ cup flour
- 2 eggs, thinned with 2 Tbsp cold water
- 2 cups panko breadcrumbs or regular
- ½ tsp salt to season coatings
- ¼ tsp pepper to season coatings
- cooking oil or cooking spray optional if air frying
Dipping Sauce
- 3 Tbsp honey
- 2 Tbsp Dijon mustard
- 2 Tbsp regular yellow mustard
- 1 tsp Worcestershire sauce
Instructions
- Squeeze sausage from casings and brown in hot skillet. Break up any larger chunks. Drain and cool.
- Rinse and drain sauerkraut well. Press out as much liquid as possible. Chop up and add to sausage meat along with Dijon, cream cheese, parsley, salt and pepper.
- Chill mixture at least an hour before rolling into balls for best results. Can be chilled over night.
- Roll into uniformly sized balls.
- Arrange coatings in 3 shallow bowls. Add flour to first bowl, then eggs thinned with water in second, then breadcrumbs in third. Season flour with salt and pepper.
- Dredge balls in flour, then egg, shaking off excess, then breadcrumbs.
- Place on baking sheet covered with parchment paper without crowding.
- Heat oil in deep fryer to 350°. Fry balls in batches until well browned and crispy. Drain well.
- Make dipping sauce by combining all ingredients. Serve Sauerkraut balls warm with dipping sauce.
- If air frying, instead of 3 part dredging, simply roll balls in panko, arrange on baking sheet and spritz with cooking oil or cooking spray. Air fry in batches at 425° for 8-10 minutes. Time will vary depending on air fryer type.
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I’m going to give these a try. Sounds like something Dennis would love.
Well Paul sure does!