Easy Sauerkraut Balls Recipe Everyone Will Love at First Bite

Sauerkraut balls burst with unexpected flavor combinations that challenge traditional appetizer expectations.

These crispy, tangy bites pack a serious punch of culinary creativity.

German-inspired snacks like these enhance humble ingredients into something truly spectacular.

Crunchy exterior and soft, zesty interior create a delightful textural contrast that surprises taste buds.

Ideal for gatherings or casual weekend munching, these little morsels enhance ordinary moments into memorable experiences.

Perfect for adventurous food lovers who crave something different from standard party fare.

Curious cooks will find this recipe an exciting journey into playful, unconventional appetizer territory.

Sauerkraut Balls That Are Crispy, Tangy, and Savory

• Savor Unique Flavor Fusion: Bratwurst and sauerkraut create an explosive taste combination that dances between tangy, meaty, and creamy, delivering a classic German-inspired appetizer with a delightful twist.
• Enjoy Versatile Cooking Methods: Flexible recipe allows deep frying for crispy exterior or baking for a lighter option, giving home cooks the freedom to choose their preferred technique based on dietary preferences or kitchen equipment.
• Quick and Simple Preparation: Straightforward steps make this recipe accessible for both novice and experienced cooks, with minimal ingredients and clear instructions that can be completed in under an hour from start to finish.
• Perfect Party Crowd-Pleaser: These compact, handheld sauerkraut balls work brilliantly as game day snacks, appetizers, or potluck contributions, guaranteed to spark conversation and satisfy diverse palates with their unexpected flavor profile.

Ingredients List for Classic Sauerkraut Balls

• Bratwurst: Flavorful sausage that adds rich, meaty texture to the sauerkraut balls.
• Cream Cheese: Creamy binder that helps hold the mixture together with a tangy undertone.

• Sauerkraut: Tangy fermented cabbage that provides signature sour and complex flavor.
• Onion: Aromatic vegetable that adds depth and sweetness to the mixture.
• Parsley: Fresh herb that brings a bright, clean flavor and green color.

• Flour: Fine powder for initial coating that helps egg wash adhere to the balls.
• Eggs: Binding agent that helps breadcrumbs stick to the surface.
• Beer: Optional liquid that adds subtle flavor to the egg wash.
• Panko Breadcrumbs: Light and crispy coating that creates a golden, crunchy exterior.
• Breadcrumbs: Additional binding ingredient that helps hold the mixture together.

• Salt: Enhances overall flavor of the mixture.
• Black Pepper: Adds mild heat and subtle spiciness.
• Garlic Powder: Provides concentrated garlic flavor without added moisture.

How to Fry Sauerkraut Balls Without Oil Splatter

Step 1: Prepare Bratwurst Base

Brown bratwurst in a skillet over medium heat, breaking it into small pieces. Add diced onions and cook until softened. Let the mixture cool completely.

• Bratwurst
• Onions
• Wooden spatula

Step 2: Create Flavor Blend

• Sauerkraut
• Breadcrumbs
• Fresh parsley
• Cream cheese
• Salt
• Black pepper
• Garlic powder
• Cooled bratwurst and onion mixture

Mix ingredients thoroughly until well incorporated.

Step 3: Shape Savory Spheres

Roll the mixture into golf ball-sized rounds. Place on a baking sheet and refrigerate for 30 minutes to firm up the texture.

Step 4: Set Up Coating Station

• First bowl: All-purpose flour
• Second bowl: Beaten eggs mixed with beer (or water/milk)
• Third bowl: Panko breadcrumbs

Step 5: Deep Fry Method

• Dredging in flour
• Dipping in egg wash
• Rolling in Panko breadcrumbs

Fry in small batches until golden brown. Drain on paper towels.

Step 6: Baking Alternative

Preheat oven to 375°F. Follow coating process from Step 5. Arrange coated balls on a parchment-lined baking sheet. Bake for 20 minutes until crispy and golden.

Serve hot and enjoy these tangy, crispy sauerkraut balls as an appetizer or snack!

Tips for Firm, Non-Greasy Sauerkraut Balls

• Chill for Firmness: Refrigerate the mixture for at least 30 minutes before forming balls to prevent them from falling apart during breading and cooking.
• Drain Sauerkraut Thoroughly: Squeeze out excess moisture from sauerkraut to keep the balls from becoming too wet and potentially breaking during frying.
• Maintain Oil Temperature: Keep the oil consistently at 350°F when deep-frying to ensure crispy, golden-brown exteriors without absorbing excess oil.
• Create Uniform Balls: Use a small ice cream scoop or tablespoon to form evenly sized sauerkraut balls for consistent cooking and appearance.
• Experiment with Seasonings: Try adding smoked paprika, caraway seeds, or a dash of hot sauce to customize the flavor profile and make the recipe uniquely yours.

Store and Reheat Sauerkraut Balls with Crunch

• Refrigeration: Store cooled sauerkraut balls in an airtight container for up to 3 days. Layer between parchment paper to prevent sticking.
• Freezing: Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a preheated oven at 350°F for 10-12 minutes to restore crispiness. Avoid microwaving, which can make the breading soggy.

Great Pairings for Tangy Sauerkraut Snacks

• Pair with Crisp Pilsner: Grab a cold, light pilsner that cuts through the richness of the sauerkraut balls, balancing the tangy and savory flavors with its clean, refreshing finish.
• Match with Spicy Mustard Dip: Create a zesty accompaniment by mixing whole grain mustard, horseradish, and a touch of honey to complement the deep-fried, crispy exterior of the sauerkraut balls.
• Serve with Tangy Coleslaw: Whip up a quick cabbage slaw with apple cider vinegar and a hint of caraway seeds to echo the sauerkraut's fermented profile and provide a fresh, crunchy side.
• Complement with German-Style Riesling: Select a slightly off-dry Riesling that offers enough acidity to stand up to the salty, rich balls while providing a subtle sweetness that balances the dish.

Dipping Sauce and Filling Options for Sauerkraut Balls

• Spicy German Fusion: Add diced jalapeños and a dash of cayenne pepper to the mixture for a fiery kick that elevates the traditional flavor profile.
• Bacon Lovers' Edition: Crisp and chop bacon, then fold into the sauerkraut mixture for an extra layer of smoky richness and crunch.
• Cheese Lover's Special: Incorporate shredded sharp cheddar or smoked gouda into the cream cheese base to create a more complex, tangy cheese experience.
• Vegetarian Swap: Replace bratwurst with crumbled plant-based sausage or finely chopped mushrooms to maintain texture while offering a meat-free alternative.

Sauerkraut Balls Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 36 reviews

• Total Time: 40 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Crispy sauerkraut balls bring German-inspired comfort to appetizer tables with zesty tanginess. Hearty cheese, sauerkraut, and breadcrumbs create a perfect bite that warms hearts and delights palates at any gathering.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 3 links (0.5 pounds) uncooked bratwurst, casings removed

Vegetable and Cheese Components:

• 1 medium onion, diced
• 1.5 cups sauerkraut, drained
• 3 tablespoons cream cheese
• 1 tablespoon parsley, finely chopped
• 1 teaspoon garlic powder

Binding and Coating Ingredients:

• 2 tablespoons breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 4 tablespoons flour
• 2 eggs
• 0.25 cup beer (substitute with water or milk)
• 1 cup panko breadcrumbs
• Cooking oil for deep frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Brown the bratwurst in a skillet over medium heat, crumbling the meat with a wooden spatula. Incorporate diced onions and sauté until translucent and soft.
2. Allow the bratwurst and onion mixture to cool completely at room temperature.
3. In a large mixing bowl, blend the cooled bratwurst mixture with sauerkraut, breadcrumbs, minced parsley, cream cheese, garlic powder, salt, and black pepper. Thoroughly combine all ingredients until evenly distributed.
4. Shape the mixture into uniform round balls, approximately the size of golf balls, using gentle pressure to ensure compact formation.
5. Chill the formed balls in the refrigerator for half an hour to solidify their structure and enhance their binding.
6. Prepare three separate shallow dishes: one with flour, another with beaten eggs mixed with beer, and the third with Panko breadcrumbs.
7. For deep frying, heat oil to 350°F in a heavy-bottomed pan. Carefully coat each ball first in flour, then dip in egg wash, and finally roll in Panko breadcrumbs.
8. Fry the breaded sauerkraut balls in small batches, ensuring they turn golden brown and crispy on all sides.
9. Remove fried balls and drain excess oil on paper towels to maintain crispness.
10. For baking, preheat the oven to 375°F. Follow the same breading process and arrange balls on a parchment-lined baking sheet.
11. Bake for approximately 20 minutes until the exterior turns golden and crisp.
12. Serve immediately while hot and crunchy.

Notes

• Prepare the bratwurst mixture ahead of time, allowing it to cool completely for better texture and easier handling.
• Refrigerate the formed sauerkraut balls for at least 30 minutes to help them maintain their shape during breading and cooking.
• Create a well-organized breading station with separate bowls for flour, egg wash, and breadcrumbs to ensure even coating.
• Use a deep-fry thermometer to maintain consistent oil temperature at 350°F for perfectly crispy and golden-brown results.
• Pat the sauerkraut dry before mixing to prevent excess moisture that could make the balls fall apart.
• Serve immediately after cooking to enjoy the maximum crispiness and flavor of these delightful appetizers.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 70 mg