Table of Contents

Fried Sausage Sauerkraut Balls: A Taste of Tradition

The aroma always hits me first – a warm, comforting blend of savory sausage, tangy sauerkraut, and a hint of fried goodness. These aren’t just sauerkraut balls; they’re miniature time capsules, whisking me back to countless Christmases at my grandmother’s house. I can still picture her, apron dusted with flour, expertly shaping these little bites of joy while the rest of us kids circled the kitchen island, eager for a taste of the first batch. Now, carrying on the tradition myself, I’m thrilled to share this recipe with you, hoping you’ll create your own delicious memories.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (plus chilling time)
Yields: 24 balls
Dietary Type: Not Gluten-Free

Ingredients

1 lb ground sausage
1/4 cup finely chopped onion
1 (14 ounce) can sauerkraut, drained really well and finely chopped/snipped
2 tablespoons breadcrumbs
1 (8 ounce) package cream cheese, at room temperature
2 tablespoons dried parsley
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon fresh cracked black pepper
1/4 cup all-purpose flour
2 well-beaten eggs
3 tablespoons milk
1 cup breadcrumbs

Equipment Needed

Large skillet
Mixing bowl
Measuring cups and spoons
Small ice cream scooper or tablespoon (optional)
Shallow dishes for dredging (flour, egg wash, breadcrumbs)
Deep fryer or large pot for frying
Slotted spoon or spider
Paper towel-lined plate

Instructions

In a large skillet over medium-high heat, add the ground sausage and finely chopped onion. Brown the sausage, breaking it up with a spoon as it cooks.
Once the sausage is cooked through and no longer pink, drain any excess grease by transferring the mixture to a plate covered with paper towels. This step is crucial to prevent greasy sauerkraut balls.
In a large mixing bowl, combine the browned sausage and onion mixture with the drained and finely chopped/snipped sauerkraut, breadcrumbs, softened cream cheese, dried parsley, prepared mustard, garlic salt, and fresh cracked black pepper.
Thoroughly mix all ingredients together until well combined. Ensure the cream cheese is evenly distributed throughout the mixture for a consistent flavor and texture.
Cover the bowl and put the mixture in the refrigerator to chill for 30 minutes to an hour. This chilling time is essential; it firms up the mixture, making it easier to shape into balls.
Once the mixture is chilled, shape it into small balls. You can use a small ice cream scooper or a tablespoon to help you create uniform-sized balls. This will ensure even cooking.
Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second, combine the well-beaten eggs and milk. In the third, place the breadcrumbs.
Roll each ball in the flour, ensuring it’s fully coated. This helps the egg wash adhere properly.
Dip the flour-coated balls into the egg mixture, making sure they are completely submerged.
Roll the balls in the breadcrumbs, pressing gently to ensure the breadcrumbs stick. A generous coating of breadcrumbs is key for that satisfying crunch.
Heat at least 1/2 inch of oil in a deep fryer or large pot to 350-375°F (175-190°C). Use a thermometer to monitor the oil temperature for consistent results.
Carefully fry the breaded sauerkraut balls in the hot oil until golden brown. This should take about 30-45 seconds on medium-high heat. Do not overcrowd the fryer; fry in batches to maintain the oil temperature.
Use a slotted spoon or spider to remove the fried sauerkraut balls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve warm immediately. Be cautious, as the filling will be very hot!

Freezing Instructions:

If you would like to save the sauerkraut balls to eat at a later time, freeze them after they have cooled slightly at this point, before frying. Spread them out on a baking sheet and freeze until solid, then transfer to a freezer bag.

Reheating from Frozen:

Bake frozen sauerkraut balls in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 15-20 minutes, or until heated through and golden brown.

Expert Tips & Tricks

Don’t skip the chilling step: This is crucial for easy handling and helps the balls hold their shape during frying.
Drain the sauerkraut thoroughly: Excess moisture will make the mixture too wet and difficult to work with. Squeeze the sauerkraut dry using paper towels or a clean kitchen towel.
Use a thermometer: Maintaining the correct oil temperature is essential for achieving crispy, golden-brown sauerkraut balls without overcooking the filling.
Fry in batches: Overcrowding the fryer will lower the oil temperature and result in greasy, soggy sauerkraut balls.
Double breading: For an extra crispy coating, dip the egg-coated balls back into the breadcrumbs for a second coating.

Serving & Storage Suggestions

Serve these fried sausage sauerkraut balls warm as an appetizer or snack. They pair perfectly with a variety of dipping sauces, such as honey mustard, ranch dressing, or a spicy sriracha mayo.

Storage:

Room Temperature: Cooked sauerkraut balls should not be left at room temperature for more than 2 hours.
Refrigerator: Store leftover cooked sauerkraut balls in an airtight container in the refrigerator for up to 3-4 days.
Freezer: As mentioned in the instructions, un-fried sauerkraut balls can be frozen for up to 2-3 months.

Reheating:

Oven: Reheat refrigerated sauerkraut balls in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Air Fryer: Reheat refrigerated sauerkraut balls in an air fryer at 350°F (175°C) for 5-7 minutes, or until heated through and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	129.1 kcal	N/A
Calories from Fat	81 kcal	63%
Total Fat	9.1 g	13%
Saturated Fat	3.7 g	18%
Cholesterol	39.8 mg	13%
Sodium	319.5 mg	13%
Total Carbohydrate	6.6 g	2%
Dietary Fiber	0.9 g	3%
Sugars	1.1 g	4%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sausage mixture for a spicy twist.
Cheese Lover’s Dream: Incorporate shredded cheddar cheese or Swiss cheese into the mixture for an extra cheesy flavor.
Gluten-Free: Substitute gluten-free breadcrumbs and gluten-free flour for a gluten-free version.
Vegetarian: Replace the sausage with plant-based sausage crumbles for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can prepare the mixture and shape the balls a day in advance. Store them in the refrigerator until ready to roll, bread, and fry.

Q: What’s the best way to drain the sauerkraut?
A: Place the sauerkraut in a fine-mesh sieve and press down firmly with a spoon to remove excess liquid. You can also wrap it in a clean kitchen towel and squeeze gently.

Q: Can I bake these instead of frying?
A: While frying provides the best texture, you can bake them. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown, flipping halfway through.

Q: What dipping sauce goes well with sauerkraut balls?
A: Honey mustard, ranch dressing, spicy mayo, or even a creamy horseradish sauce are all excellent choices.

Q: How do I prevent the breadcrumbs from falling off during frying?
A: Make sure to thoroughly coat the balls in flour, egg wash, and breadcrumbs, pressing gently to help the breadcrumbs adhere. Chilling the balls after breading can also help.

Final Thoughts

These Fried Sausage Sauerkraut Balls are more than just a recipe; they’re a culinary hug, a reminder of shared meals and cherished moments. So, gather your ingredients, invite a friend to join you in the kitchen, and embark on this delicious adventure. Don’t be afraid to experiment with variations and make them your own. And most importantly, savor every crispy, savory bite. I’d love to hear about your experience and any creative twists you add to this classic recipe! Enjoy!

Fried Sausage Sauerkraut Balls Recipe