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Sauerkraut balls

Yields16 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Breaded sauerkraut balls, made with sausage and cream cheese are fried and served with a tangy sour cream dipping sauce. A northeast Ohio favorite!

Sauerkraut balls

 1 pound sausage
 ½ cup onion, finely chopped
 5 ½ cups flour  (divided)
  cup breadcrumbs
 ½ teaspoon dry mustard powder
 ½ teaspoon garlic powder
 ½ teaspoon black pepper
 1 (14.5-ounce) can sauerkraut, drained and dried
 4 ounces Neufchâtel cheese (softened)
 3 eggs (divided)
 vegetable oil (for frying)
 ¼ cup milk
 1 cup Panko breadcrumbs
 1 cup sour cream
 2 tablespoons whole grain mustard
 1 teaspoon prepared horseradish
 dried parsley (for garnish)

Cook the onion and sausage
In a large skillet over medium to high heat, cook the onion and sausage until the onions have softened and the sausage is browned and cooked all the way through (about 10 to 12 minutes). Remove the sausage mixture from the heat and place on a paper towel-lined plate to drain any excess grease. The sausage should be well-drained and cool to the touch before using it the next step.


Make the sauerkraut ball mixture
In a large bowl, combine 1/2 cup flour, 1/3 cup breadcrumbs, dry mustard powder, garlic powder and black pepper and mix completely. Gently fold in the onion and sausage mixture, sauerkraut, Neufchâtel cheese and 1 egg until they're completed incorporated. Scoop out about 4 to 5 tablespoons of the mixture and form it into a ball by rolling it gently between the palms of your hand (wetting your hands slightly should make the process easier). Place the balls onto a baking pan lined with wax paper about 1-inch apart and cover with plastic wrap. Refrigerate the sauerkraut balls for at least an hour or overnight.


Fry the sauerkraut balls
Heat a deep fryer or Dutch oven (filled with about 3 inches of frying oil) to 375 degrees F. Set up a breading station by filling 1 medium bowl (or container) with the remaining 1 cup of flour, a second bowl with an egg wash (whisk the remaining 2 eggs with the milk) and a third bowl with the Panko breadcrumbs. Coat each sauerkraut ball generously in flour, then in the egg wash and finally the Panko breadcrumbs. Working in batches of 2 to 3 sauerkraut balls at a time, deep fry each batch for 4 to 5 minutes until they are completely cooked on the inside and crispy and golden brown on the outside.


In a medium bowl, mix together the sour cream, whole grain mustard and prepared horseradish. Refrigerate for half an hour to let the flavors blend and garnish with the parsley.

Nutrition Facts

Servings 0