Sauerkraut Balls with Creamy Mustard Dipping Sauce 

Prep Time: 25 minutes | Cook Time: 10 minutes



  • Sauerkraut Balls
  • 1/2 lb bulk pork sausage
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 14 oz sauerkraut, drained and chopped fine
  • 2 tbs breadcrumbs
  • 4 oz cream cheese, room temperature
  • 2 tsp dried parsley (Or 2 tbs fresh)
  • 1 tsp caraway seeds
  • 1 tsp mustard
  • 2 eggs, beaten
  • 1/4 cup milk
  • Flour, for dredging
  • Breadcrumbs, for dredging
  • Creamy Mustard Dipping Sauce
  • 1/4 cup sour cream (Swap with or mix with mayo to cut the tartness)
  • 1 cup mustard
  • 1 tsp cayenne


Sauerkraut Balls

In a large skillet over medium heat, cook the sausage and onion until the meat has browned. Throw the garlic in during the last minute.

Drain the sausage of excess fat, then transfer to a mixing bowl.

Add the sauerkraut, breadcrumbs, cream cheese, parsley, caraway seeds, and mustard. Mix well.

If it's not too soft, form into balls. If it is a bit soft, just refrigerate it for 30 minutes to an hour.

Set up the dredging station, starting with about 1/3 cup flour in one bowl, the beaten eggs in a middle bowl, then about 1/3 cup breadcrumbs in a final bowl. Preheat your oil to 360 F.

Working in batches, dip the balls in flour, then egg, then the breadcrumbs. Fry until golden brown, about 2 to 3 minutes.

Serve right away or keep warm in an oven heated to 200 F.

Creamy Mustard Dipping Sauce

Stir together all ingredients. Serve immediately or cover and chill for a day.