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Sauerkraut Balls

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From Jim in Cleveland

Here's a recipe I would like to share with you. Something we of German descent in Ohio farm country have concocted as another delicious use for the sauerkraut we make each year by hand.

1 quart sauerkraut
1 pound (tube) of ground sausage
1 individual pack of cream cheese
1 tsp. parsley flakes
3/4 cup Italian bread crumbs
about half a dozen eggs
extra Italian breadcrumbs

Brown sausage in saucepan then melt cream cheese into it. Mix this with the sauerkraut, parsley and bread crumbs. Roll the resulting mixture into balls about half the diameter of a golf ball (they'll get bigger). Put some flour in one bowl, a few beaten eggs in another, and some bread crumbs in another. Roll all the balls in this sequence: flour, egg, bread crumbs, egg, bread crumbs.


Once that is done, deep fry the balls at 350 degrees for about 7 minutes or until a deep golden brown. For the health conscious of us, you can bake them at 350 degrees for about 25 minutes, but they are so much better deep fried.


Enjoy on a Saturday afternoon with your beer watching the Buckeyes defense smash through everything put in its way!

NOTE: This recipe takes a while and can be a bit messy so plan accordingly, but remember the results are more than worth it!