Sausage and Sauerkraut Balls

Delicious Sausage and Sauerkraut Balls

Dive into the art of home cooking with our straightforward and detailed recipe for sausage and sauerkraut balls. This dish, a classic in many kitchens, is a surefire hit for any event, from laid-back family gatherings to grand festive celebrations. Each savory morsel is a testament to the rich culinary heritage of the Midwest, guaranteed to captivate your guests and satisfy even the most discerning palates. But the joy of this recipe isn't just in the eating—it's in the making, too. The process of crafting these delicious treats from scratch is a rewarding journey into the art of home cooking. So, why hold back? Start your culinary adventure today!


  • 8 ounces sausage, crumbled
  • ¼ cup finely chopped onion
  • 14 ounce (400 gram) sauerkraut (squeeze dry and snip fine)
  • 2 teaspoons breadcrumbs
  • 1 (3 ounce) package cream cheese (can use low fat kind)
  • 2 teaspoons parsley
  • 1 teaspoon prepared mustard
  • Garlic salt to taste
  • ¼ teaspoon pepper
  • ¼ cup flour
  • 2 beaten eggs
  • ¼ cup milk
  • 1 cup breadcrumbs
  • Method

    • 1. Cook sausage and onion until meat is brown. Drain.

    • 2. Add sauerkraut and 2 tablespoons bread crumbs to the mixture.

    • 3. Combine cream cheese, parsley, mustard, garlic salt and pepper. Add to sauerkraut mixture. Chill one hour.

    • 4. Form into small balls and coat with flour.

    • 5. Dip in egg-milk mixture and roll in bread crumbs.

    • 6. Fry in deep fat until brown (can be frozen at this point) Bake in a 375 degree 190 C oven for 15-20 minutes. Serve hot.

    A Closer Look at Sausage and Sauerkraut Balls

    Sausage and sauerkraut balls, a delightful blend of savory sausage and tangy sauerkraut, have a rich history rooted in the culinary traditions of Central and Eastern Europe. Immigrants brought these traditions to America, where they became particularly popular in Midwest regions with strong German and Polish influences. Over time, these bite-sized treats have become a beloved staple at family gatherings, holiday feasts, and community potlucks.

    History of Sauerkraut Balls

    The history of sauerkraut balls can be traced back to the culinary heritage of Central and Eastern Europe. Sauerkraut, a fermented cabbage dish, has been a staple in Eastern European cuisine since ancient times, known for its tangy flavor and probiotic benefits. Meanwhile, sausages have a long history dating back to ancient Rome, where they were made using various meats and spices. The combination of these two ingredients likely emerged out of practicality, as they were readily available and could be preserved for long periods.

    During the 19th and early 20th centuries, waves of German and Polish immigrants brought their culinary traditions, including sausage and sauerkraut dishes, to America. These immigrants settled primarily in the Midwest, particularly in states like Wisconsin, Illinois, and Minnesota, where they established thriving communities and contributed significantly to the local food culture.

    In America, sauerkraut balls found a new dimension of flavor through the nation's love affair with deep-fried foods. The tradition of frying foods can be traced back to various cultural influences, including African, European, and Native American culinary practices. Deep-frying provided a way to enhance the texture and flavor of foods, making them crispy on the outside and tender on the inside. As a result, sauerkraut balls were often transformed into crispy, golden-brown delights, adding an irresistible crunch to their already delicious flavor profile.

    Over time, deep-fried sauerkraut balls became a popular indulgence at state fairs, festivals, and local diners across America, showcasing the country's penchant for inventive and indulgent cuisine. The fusion of European heritage with American ingenuity resulted in a beloved dish that continues to evoke nostalgia and culinary delight for generations of food enthusiasts.

    Nutrition Information

    Nutritionally, sausage and sauerkraut balls offer a balanced blend of protein, fiber, and probiotics. The sausage provides protein and essential nutrients such as iron and B vitamins, while sauerkraut contributes fiber and beneficial probiotic bacteria that support gut health. Additionally, the fermentation process involved in making sauerkraut enhances its nutritional profile, increasing levels of vitamins C and K and promoting digestion.

    Serving Suggestions

    When serving sausage and sauerkraut balls, consider pairing them with other dishes that complement their robust flavors. They go well with a cold beer or a crisp white wine, and they can be part of a larger spread that includes other finger foods, charcuterie, and cheeses. No matter how you choose to serve them, sausage and sauerkraut balls are a delicious way to celebrate culinary tradition and create new memories.