Sauerkraut Balls

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

Sauerkraut Balls Super Hungry? Jump to the Recipe

While sauerkraut is usually a NYE treat, these sauerkraut BALLS make for the perfect appetizer any time of the year!

Fried until golden brown, these sauerkraut balls are bursting with flavor.

Using spicy Italian sausage is the secret to enhancing the already tangy taste of sauerkraut.

Paired with a plain Greek yogurt sauce for dipping, you'll be left craving these tasty dippable balls year round.

While it is considered good luck to eat sauerkraut and pork at the start of the New Year, I'd like to think that luck can be spread out year round with these sauerkraut balls; especially on St. Patrick's day!

Even the staunchest sauerkraut haters (aka me, before I made this recipe) will be turned on to this delicious appetizer.

I even froze my leftover sauerkraut balls and served them upon request months later - an they were still just as amazing as they were at their conception.

Shop this Post

Sauerkraut Balls

  • Number of Servings: 24
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
Sauerkraut Balls


  • 8 oz hot Italian sausage, ground
  • ¼ cup onion, finely minced
  • 14 ½ oz sauerkraut, drained
  • 2 tbsp parsley + more for topping
  • 2 tbsp yellow mustard
  • 2 tbsp bread crumbs
  • 1 cup flour
  • 1 tbsp milk
  • 1 egg
  • 1 cup plain bread crumbs
  • 2 cups vegetable oil, for frying

Mouth Feel


Tried it? Loved it? Share it!


  1. In a large bowl, use a hand mixer to combine the sausage, sauerkraut, onion, parsley, mustard, and two tablespoons bread crumbs. Mix well then cover and chill for one hour.
  2. Prepare three separate bowls for dredging. In one bowl, whisk together the egg and milk. In a separate bowl, add the flour and in the third bowl, add the bread crumbs.
  3. Heat the vegetable oil in a shallow pot over medium high heat OR preheat heat a deep fryer to 350 F.
  4. Use a tablespoon or measuring spoon to measure out 1-2 tablespoons of the sauerkraut and sausage mixture. Roll the mixture into tight balls about 1 inch round.
  5. Begin dredging the sauerkraut balls by first rolling each ball first in the flour, then in the egg (let the excess drip off), then into the bread crumbs. Repeat until the sauerkraut balls have a thick breading.
  6. Working in batches, fry the sauerkraut balls 3-5 at a time. Do not overcrowd. Cook for 5-6 minutes, flipping halfway for even browning. Continue to cook until the sausage is cooked through and the internal temperature of each ball is 160 F. Cooking times may vary.
  7. Serve the sauerkraut balls hot with a side of plain Greek yogurt. Sprinkle on parsley for a pop of color, as desired. Enjoy!
  8. Freeze any remaining sauerkraut balls in an airtight baggie for up to 6 months - to reheat, thaw and cook at 350 F for 15-20 minutes.

Let Me Know What You Think!

Latest Videos

What to see if you only have ONE DAY in Las Vegas

What to Eat While RVing at the Grand Canyon & Valley of Fire

Charcuterie Chalet (aka the Cheese Board House)

One of the weirdest food trends to arise from 2020 - the charcuterie chalet. It's like a gingerbread house, but made from crackers, meat and cheese.