If you’ve never tried sauerkraut balls, you’re missing out on one of the most addictive appetizers ever created. These golden, crispy bites pack a tangy punch that’ll have your guests coming back for more. Perfect for game day, holiday parties, or whenever you need a crowd-pleasing snack, this sauerkraut balls recipe is surprisingly easy to make at home.
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What Are Sauerkraut Balls?
Sauerkraut balls are a beloved Midwestern appetizer that combines the tangy flavor of sauerkraut with savory sausage, cream cheese, and seasonings, all rolled into bite-sized balls, breaded, and fried to crispy perfection. They’re like the best parts of a Reuben sandwich transformed into a poppable party snack. The contrast between the crunchy exterior and the creamy, flavorful filling is absolutely irresistible.
These little gems originated in the Midwest, particularly popular in Ohio and Pennsylvania, where German heritage runs strong. They’ve been a staple at church potlucks, wedding receptions, and family gatherings for decades, and once you taste them, you’ll understand why they’ve stood the test of time.
Why You’ll Love This Recipe
This classic sauerkraut balls recipe delivers restaurant-quality results right in your own kitchen. The combination of tangy sauerkraut, savory pork sausage, and cream cheese creates a flavor profile that’s both familiar and exciting. Plus, they’re incredibly versatile – serve them with mustard, ranch dressing, or even a horseradish sauce for dipping.
What makes these crispy sauerkraut balls even better? You can make them ahead of time and freeze them, then fry them straight from frozen when you’re ready to serve. Talk about a time-saving appetizer that doesn’t sacrifice flavor! Serves: 6-8 people (Makes approximately 24-30 balls)
Ingredients
For the Filling:
- 1 pound ground pork sausage
- 1 (14-ounce) can sauerkraut, drained and finely chopped (prefer homemade? Learn How to Make Homemade Sauerkraut for the best flavor)
- 8 ounces cream cheese, softened
- 2 cups dry breadcrumbs, divided
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Breading:
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dry breadcrumbs
- Vegetable oil for frying
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the ground pork sausage until browned and fully cooked, breaking it into small crumbles. Drain excess fat and let cool slightly.
- Make the filling: In a large mixing bowl, combine the cooked sausage, chopped sauerkraut, cream cheese, 1/2 cup breadcrumbs, parsley, Dijon mustard, garlic powder, and black pepper. Mix thoroughly until well combined.
- Form the balls: Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
- Chill: Refrigerate the sauerkraut balls for at least 30 minutes to help them hold their shape during frying.
- Set up breading station: Place flour in one shallow dish. In a second dish, whisk together eggs and milk. Put the remaining breadcrumbs in a third dish.
- Bread the balls: Roll each ball in flour, then dip in egg mixture, and finally coat with breadcrumbs. Place breaded balls back on the baking sheet.
- Fry: Heat 2-3 inches of vegetable oil in a deep pot or fryer to 350°F. Fry sauerkraut balls in batches for 3-4 minutes until golden brown and crispy. Don’t overcrowd the pot.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Tips for Perfect Sauerkraut Balls
Make sure to drain your sauerkraut really well – excess moisture will make your filling too soft. I like to squeeze it in a clean kitchen towel to remove as much liquid as possible. This ensures your crispy sauerkraut balls stay together perfectly.
Don’t skip the chilling step! Those 30 minutes in the fridge make a huge difference in helping the balls maintain their shape during frying. If you have time, you can even freeze them at this stage for later use.
Storage and Make-Ahead Tips
These sauerkraut balls freeze beautifully! After breading, freeze them on a baking sheet until solid, then transfer to freezer bags. They’ll keep for up to 3 months. Fry directly from frozen, adding just a minute or two to the cooking time.
Leftover cooked sauerkraut balls can be stored in the refrigerator for up to 3 days. Reheat them in a 375°F oven for about 10 minutes to restore their crispiness.
Love this sauerkraut balls recipe? Save this pin to your favorite appetizer board on Pinterest so you can find it again! Share it with friends who love delicious party food – they’ll thank you when they taste these crispy, tangy bites of heaven.
