Best Sauerkraut balls!
I remember the first time I heard someone say…“sauerkraut balls”. I was just a little girl who knew she didn’t like sauerkraut then. I shivered in disgust every time I heard the words. Being young, my mother insisted on me trying these. After a long time of refusing because I just knew I wouldn’t like them, I finally caved and tried one, and I have to tell you, I never saw it the same way again! To this day, I still do not like sauerkraut by itself, but give me a plate of these sauerkraut balls, and I’m in literal heaven because these are the best things ever Invented! I cook sauerkraut balls for every small get together or party we have. They make a great finger food, especially as an appetizer, and they’re gone in the blink of an eye! Surprisingly I still come across people who have never heard of these and I always tell them the same thing: “You just have to try them because they are to die for!”. They are not well known, but they definitely should be. This is how to make the very best sauerkraut balls you will ever have!
- 1 lb pork sausage (you could also use kielbasa sausage)
- 1 can sauerkraut
- 1/4 cup finely chopped white onion
- 1/4 cup finely chopped green onion
- 2 tablespoons Italian seasoned bread crumbs
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons dried parsley flakes
- 2 ounces shredded Swiss cheese
- 2 ounces cream cheese
- 1/4 cup milk
- 1 egg
- 1/4 cup all-purpose flour
- 3/4 cup Italian seasoned bread crumbs
- 6 1/2 cups oil for frying
This recipe will make 35 sauerkraut balls, but you can make them larger or smaller depending on how you want them. These take a while time to prepare, but they are always worth the wait.
- First, cook up the pork sausage or kielbasa in a skillet with the white and green onions. This will take approximately 8-10 minutes over medium high heat. Drain the excess grease and set aside to cool down.
- Next, drain the sauerkraut and chop it very finely. Place it in a large mixing bowl and add the cooled sausage and onions mix. Add the mustard, garlic salt, pepper, 2 tablespoons of Italian seasoning bread crumbs, Swiss cheese, cream cheese, and parsley to the bowl. Mix everything really well. Then refrigerate for an hour.
- Once they have been refrigerated for an hour, you will want to get your oil ready for frying. You can use a deep fryer or a deep pot for frying on stove top. Heat the deep fryer to 400 degrees or the pot on high.
- Shape the concoction into 3/4 inch balls. You will need 3 small bowls. I put these in a line starting with the first bowl you will have the flour. The second bowl will be the egg and milk whisked together and in the third bowl 3/4 Italian seasoning bread crumbs (you might need a little more depending on how much you want to use). The balls will be rolled and coated in the flour, then dipped into the egg and milk mixture and finally rolled and coated in the Italian seasoning bread crumbs.
- Deep fry the sauerkraut balls for 1-2 minutes until golden brown. From experience, don’t over load the fryer as the sauerkraut balls will stick together! Instead, fry only a handful at a time. You will know when they are done because they will turn a golden brown color. You can cook them longer for a bigger crunch if you prefer.
- Place them on a plate with a paper towel covering the bottom and the top to absorb any excess oil from the fryer.
- Transfer the balls onto a new clean plate for serving. They are best eaten when hot. Serve with any dipping sauce you like.
- Enjoy and watch how fast they disappear!
Thank you so much for taking the time to read this recipe! Please leave a comment below with how they turned out! I’d love to hear about it!