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sauerkraut balls

Sauerkraut Balls with Creamy Mustard Dipping Sauce

This Midwestern appetizer plays the tanginess of sauerkraut against mild cream cheese and hearty pork sausage, all within a crisp, golden fried shell.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Snacks
Cuisine Midwestern
Servings 6 servings

Ingredients
  

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

Instructions
 

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.