Sauerkraut Balls

Ever have a sauerkraut ball?

A staple at Oktoberfest celebrations all over the midwest US, I went in search of an authentic recipe from Germany. What I found really surprised me.

They aren’t German at all. In fact, they were invented just down the road from where I live in the Akron, Ohio area. A part of the country that had a lot of German immigrants and Mennonites, the appetizer first showed up in the 1960s in local restaurants. Who knew?

Sauerkraut Balls

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Anything deep-fried is really tasty and these do not disappoint!

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Sauerkraut and bratwurst are the stars of this show.

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Cooking the sausage.

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Mix it all together, form into balls and drop into the fryer.

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You can cook these in a pot of oil or if you are lucky enough to have a personal deep fryer, it’s even better.

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Sauerkraut Balls

Prep Time: 1 hr 30 min | Cook Time: 15 min | Servings: 6


8 ounces sausage, crumbled or 8 ounces beer, n’ brat suasage
1/4 cup finely chopped onion
1 (14 ounce) can 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
1/4 teaspoon pepper
1/4 cup flour
2 beaten eggs
1/4 cup milk
1 cup breadcrumbs


1. Cook sausage and onion until meat is brown.

2. Drain.

3. Add sauerkraut and 2 T bread crumbs to the mixture.

4. Combine cream cheese,parsley, mustard, garlic salt and pepper.

5. Add to sauerkraut mixture.

6. Chill one hour.

7. Form into small balls and coat with flour.

8. Dip in egg-milk mixture and roll in bread crumbs.

9. Fry in deep fat until brown (can be frozen at this point) Bake in a 375 degree oven for 15-20 minutes SERVE HOT.

Nutritional Info: Serving Size: 1 (180 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 309.7
Calories from Fat 169 55%
Total Fat 18.9 g 29%
Saturated Fat 7.4 g 37%
Cholesterol 101 mg 33%
Sodium 1025.9 mg 42%
Total Carbohydrate 23.3 g 7%
Dietary Fiber 3.2 g 12%
Sugars 3.2 g 12%
Protein 11.6 g 23%


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Categories: appetizer, German, Pork, Recipes, Vegetable

Author:The Ranting Chef

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