Easiest Way to Prepare Perfect Saurkraut Balls

Saurkraut Balls. Sauerkraut balls recipe for crispy all-in-one bites of sauerkraut and bratwurst. The vegetarian version uses boiled potato and is also delicious. Want to make a great snack?

Everyone on this site raved over them, even people. This recipe for sauerkraut balls combines ham, sauerkraut, and onion and would make a great potluck, tailgating or Even though this recipe for sauerkraut balls is Americanized, it combines. Our Sauerkraut Balls are great with KRAFT Thousand Island Dressing for dipping. You can have Saurkraut Balls using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Saurkraut Balls

1. Prepare 2 packages of Softened cream cheese.
2. You need 1 packages of Saurkraut (2lb bag).
3. It's 1 of as needed Crushed red pepper.
4. Prepare 1 packages of Zesty hot sausage (Bob Evans is what I use).
5. It's 1 of as needed Cayenne pepper.
6. Prepare 2 of Eggs.
7. You need 1 cup of Crushed ritz crackers.
8. Prepare 1/2 cup of Bread crumbs.

Discover your new favorite appetizer with these Sauerkraut Balls! These Sauerkraut Balls are delicious, and even the "anti-kraut" guests will rave. I am telling you — even those that claim to not be fans of sauerkraut (crazies!! 😉 ) will love these Sauerkraut Balls. I served baked sauerkraut balls with a mustardy sauce for dipping.

Saurkraut Balls step by step

1. Soften cream cheese to room temperature..
2. Add Saurkraut to cream cheese and mix well by hand..
3. Add in crushed red pepper and cayenne pepper to taste. We like it spicy so I usually use a lot..
4. Brown and drain sausage. Then add to Saurkraut mix and mix well by hand until all combined..
5. Refrigerate for 1 hour before cooking..
6. Make 1 inch size balls of Saurkraut. Roll Saurkraut mix in a mixture if crushed ritz crackers and bread crumbs. Then roll in egg and then the cracker mix again making sure the ball is covered with breading..
7. Drop in hot oil and cook until a nice golden brown and floating in oil..

These baked sauerkraut balls are a bit different from the classic in a few ways: first, they're baked and not fried. Some people say they don't like sauerkraut, those are the ones that also love it! "You can't even taste it!" they say by Bill Wood. I use a jelly bag to get most of the moisture out. Ohio is well known for their Sauerkraut Balls. As a Northeast Ohio resident, I feel obligated to post this recipe.