Get ready for a fun snack with these scrumptious sauerkraut balls! They’re packed with tangy sauerkraut, tasty sausage, and cheesy goodness, all wrapped in a crispy coating.
These little bites are perfect for parties or just a cozy night in. I love serving them with a side of mustard—trust me, it’s a match made in snack heaven! 😋
Key Ingredients & Substitutions
Sauerkraut: This is the star ingredient, bringing a tangy punch to the dish. If you want a milder flavor, you can use fresh cabbage, but it won’t have the same kick. Make sure you drain it well to prevent sogginess.
Ground Pork Sausage: I usually use pork sausage for its rich flavor, but any cooked sausage works great. Chicken or turkey sausage is a leaner option, while a veggie sausage can make this dish vegetarian-friendly!
Cheddar Cheese: Sharp cheddar gives a nice, tangy flavor. You could substitute with Monterey Jack for a milder taste or even Swiss if you want something a bit different.
Crushed Saltine Crackers: These add crunch to the balls. If you don’t have them, plain breadcrumbs or panko are great alternatives. Panko will give you an extra crisp texture!
Spices: Black pepper and paprika add flavor, but feel free to get creative! A bit of dried thyme or oregano can lend a lovely herby touch. If you like heat, more cayenne or even some hot sauce can spice things up!
How Do I Get Them Crispy When Frying?
A perfect crispy exterior is key for sauerkraut balls. Here’s how you can achieve it:
- Ensure your oil is hot enough (around 350°F or 175°C). Use a thermometer if you have one, or drop in a small piece of batter—if it sizzles right away, you’re good to go!
- Don’t overcrowd the pan. Fry in batches so that the temperature remains consistent—this helps create that nice crisp without them stewing in the oil.
- Roll the balls in crushed crackers or cornmeal just before frying to enhance crunchiness.
- Monitor cooking carefully; they only need 3-5 minutes. Turn them halfway for even browning.
Enjoy making these homemade treats that are sure to be a crowd-pleaser!
Scrumptious Sauerkraut Balls
Ingredients You’ll Need:
- 1 cup sauerkraut, well-drained and finely chopped
- 1 lb ground pork sausage (or your preferred sausage)
- 1 cup shredded sharp cheddar cheese
- 1 cup crushed saltine crackers (or fine breadcrumbs)
- 2 large eggs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/4 tsp cayenne pepper or hot sauce (optional, for a kick)
- 1 tsp dried parsley or fresh chopped parsley for garnish
- Vegetable oil, for frying
- Extra crushed crackers or cornmeal for coating
- Mustard or your favorite dipping sauce (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and another 15-20 minutes to fry, so in total, you’re looking at around 40-45 minutes before you can enjoy these delicious bites!
Step-by-Step Instructions:
1. Prepare the Sauerkraut:
Start by thoroughly draining the sauerkraut; you want it as dry as possible. After that, chop it finely to ensure it mixes well with the other ingredients.
2. Mix the Ingredients:
In a large mixing bowl, add the ground sausage, the finely chopped sauerkraut, shredded cheese, crushed saltine crackers, chopped onion, minced garlic, black pepper, paprika, and cayenne pepper if you’re feeling bold. Stir everything together until well combined.
3. Add Eggs & Form Balls:
Beat the eggs in a separate bowl and then fold them into the mixture. Mix everything together until it holds together nicely. You should be able to form balls without them falling apart—adjust with more crackers if needed!
4. Shape the Balls:
Using your hands, shape the mixture into 1 to 1.5-inch balls. Press them firmly so they hold their shape. Once shaped, set them aside for a moment.
5. Coat the Balls:
On a shallow plate, spread out some crushed crackers or cornmeal. Roll each ball in the coating, ensuring they are evenly covered for that perfect crunch when fried.
6. Heat the Oil:
In a deep fryer or a deep skillet, heat up vegetable oil to about 350°F (175°C). You want enough oil to submerge the balls halfway for even cooking.
7. Fry the Balls:
Carefully drop the sauerkraut balls in batches into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-5 minutes, turning occasionally, until they are golden brown and crispy all around.
8. Drain the Oil:
Once fried, use a slotted spoon to remove them from the oil and let them drain on paper towels to absorb any excess oil.
9. Serve & Enjoy:
Garnish your sauerkraut balls with a sprinkle of fresh parsley, and serve them warm with mustard or your favorite dipping sauce. Get ready for a delightful snack!
Enjoy these crispy, tangy, cheesy, and savory sauerkraut balls as a perfect appetizer or party snack! They’re sure to be a hit at any gathering!
Can I Use Different Sausages for This Recipe?
Absolutely! You can use any cooked sausage you prefer, such as chicken, turkey, or even a vegetarian sausage. Each will add its unique flavor to the sauerkraut balls!
How Do I Store Leftover Sauerkraut Balls?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes for that crispy texture!
Can I Freeze These Before or After Cooking?
Yes, you can freeze them! If you freeze them before frying, shape the balls and place them on a baking sheet in the freezer until firm, then transfer to a freezer bag. To cook, fry them from frozen, but they’ll need extra time. If cooked, let them cool, then freeze. Reheat in the oven when you’re ready to enjoy!
What Can I Serve with Sauerkraut Balls?
These delicious bites pair well with a variety of dipping sauces! Classic mustard, ranch dressing, or a spicy aioli are excellent choices. You can also serve them alongside a fresh salad for a lighter meal.
