Sauerkraut Balls
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Are you looking for a new appetizer? These Sauerkraut Balls are delicious, and even the “anti-kraut” guests will rave. Made with bratwurst, cream cheese, spices and Frank’s Kraut. Rolled in bread crumbs and fried until crispy!
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It’s a silly name for a super good appetizer!
I am telling you — even those that claim to not be fans of sauerkraut (crazies!! 😉 ) will love these Sauerkraut Balls.
Who can’t use a new appetizer? Especially around the holidays! These bite sized little guys are super easy to throw together, and you can even make them ahead and freeze them until you need them.
Of course the BEST way to make them is with Frank’s Kraut.
“Frank’s Kraut provides nutrition and adds zest to any meal. Made with only 3 ingredients – Cabbage, Salt and Water – Frank’s Kraut is Gluten Free, Low Calorie, and a tasty addition to any family meal. Traditionally hand made in the same oak vats from the turn of the century!”
Try all three of their flavors: Classic, Bavarian (sweetened with sugar and caraway seeds), and
Polish Style (caraway seeds).
Simply take bratwurst from the casing and brown in a skillet with some onion. Add to it Frank’s Kraut that has been drained and chopped. Add some spices, stone ground mustard and cream cheese and chill this mixture for about an hour. Form balls, I used my cookie scoop, and roll in flour, egg and milk mixture and bread crumbs. Give them a quick fry in the skillet, before serving hot. Serve along side your favorite dip if you desire, but personally I think they are perfect just the way they are!
For those of you who have been to or come from Nebraska, like, me, you will appreciate that my family thought they were similar to a Runza!
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Sauerkraut Balls
Ingredients
- 2 bratwurst removed from their casings, crumbled
- 4 Tablespoons minced onion
- 1 14 ounce can Frank's Kraut, drained and chopped fine
- 1 cup + 1 Tablespoon seasoned breadcrumbs
- Salt & Pepper to taste
- 1/4 teaspoon garlic powder
- 2 teaspoons dried parsley
- 4 ounce cream cheese
- 1 heaping teaspoon stone ground mustard
- 1/3 cup flour
- 2 eggs
- 1/4 cup milk
- vegetable oil for cooking
Instructions
- Cook sausage and onion in a skillet until meat is cooked through. Drain any grease. Sprinkle with salt and pepper.
- Cream together cream cheese, garlic powder, parsley and mustard.
- Add 1 Tablespoon bread crumbs and sauerkraut to the sausage mix.
- Add in cream cheese mixture and stir to combine,
- Place in the fridge to chill for an hour or two.
- Whisk together egg and milk.
- Using a cookie scoop, form balls of mixture. Roll in flour, then coat in egg mixture then roll in breadcrumbs.
- Heat oil in a skillet, brown the balls on all sides.
- Place on a paper towel to drain excess grease.
- Serve hot.
Notes
Nutrition
Love sauerkraut like us? Check out ALL of my Sauerkraut Recipes today!
Here are a couple more great appetizers using sauerkraut:
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Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.
You won me over on the sauerkraut, Michaela! These look so delicious and have so many great flavors going on. I definitely need to give them a try!
You had me at Sauerkraut! Yum! Then, dang girl, you mention brats and cream cheese? I am all over this one!!!
We LOOOOOOVE sourkraut (and we only Frank’s in our house!)… Just Pinned this recipe and can’t wait to surprise my family with these tasty treats at our next gathering! 🙂
I tried these a couple of days ago and loved them. Remarkably, my husband (who doesn’t like cream cheese at all) loved them, too. We’ve been married for going on 40 years and we have a system when I try new recipes. If he says, “that’s pretty good, I wouldn’t mind eating it again”, then that’s a keeper.
I did make adjustments based on what I had on hand. Powdered onion instead of fresh minced. Dijon mustard stone ground. Panko instead of regular bread crumbs, which actually gave them a really nice crisp. Deeper oil in a pot so the batches did not have to be turned in a frying pan.
One thing you stated that is extremely important is to chop the sauerkraut up really well. If not, it becomes hard to roll the balls in the battering station without them starting to fall apart.
Kudos, will make these again.
So happy you enjoyed them, and your hubby did , too!! Thanks for circling back and letting me know! 🙂
I have gluten intolerances. Could I use gluten free panko crumbs or gf breadcrumbs?
Absolutely!!