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Sauerkraut Balls

4.94 from 16 votes

Filled with bratwurst sausage and cheese, you don’t even taste the sauerkraut in these Saurkraut Balls! Ooey gooey in the middle and golden brown and crisp on the outside, these are the perfect appetizer, snack, or heck, even dinner – they’re just that good!

Sauerkraut balls in a black serving dish drizzled with mustard sauce.

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I’ve been making Sauerkraut Balls for a million years. I learned the recipe while living in Texas near the Texas Hill Country, which has a large German population. I’d frequent the German restaurants there, and well, one bite of these amazing Sauerkraut Balls filled with sausage and cheese, and I was in love.

These easy Sauerkraut Balls are so good! And, you don’t even taste the sauerkraut in them. In fact, many people can’t even guess that it’s sauerkraut hiding inside. With all that sausage and cheese, you’d never know it.

I also love that these sauerkraut and sausage balls are easy to make, and you can get them prepped and ready to fry, keeping them in the fridge until you’re ready to make them. Don’t forget the mustard dipping sauce! It’s pretty darn good!

A sauerkraut ball being pulled apart.
The cheesy-meaty insides of a Sauerkraut Ball.

What you’ll love about Sauerkraut Balls


  • They’re crazy good – cheesy and meaty, and the sauerkraut has a mild flavor.
  • They can be made ahead of time and cooked when ready to eat.
  • They’re the perfect game-day snack!

Ingredients

  • Saurekraut – Squeeze every drop of liquid from it.
  • Bratwurst – You can use links and squeeze the meat out of them or use bulk sausage.
  • Swiss cheese – Shredded.
  • Cream cheese – 1 package; softened.
  • Breadcrumbs – You want regular breadcrumbs for this recipe, not Panko.
  • Eggs
  • All-purpose flour
  • Oil for frying – Vegetable, avocado, peanut oil or your favorite frying oil.
Sauerkraut balls ingredients.
Sauerkraut Balls ingredients.

For The Mustard Sauce

  • Mayonnaise
  • Sour cream
  • Coarse mustard – Any coarse mustard, like stoneground.
  • Whole grain mustard – Any mustard with whole or nearly whole mustard seeds. Sometimes this is called charcuterie mustard.
  • Dijon mustard
  • Cream – Or milk.
Mustard sauce ingredients labeled.
Mustard Sauce ingredients.

How To Make The Best Sauerkraut Balls

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Remove the sausage from the casing if needed, then cook it in a skillet until browned. Break it up into small chunks as you cook it, and spoon off the fat. Drain the sausage on a few layers of paper towel and allow to cool.
  2. Beat the cream cheese in the bowl of a stand mixer with the paddle attachment until it is fluffy.
  3. Mix in the Swiss cheese, and beat on low speed until just combined.
  4. Add the sauerkraut, and mix for an additional 30 seconds. Then, add the sausage and mix until just combined. Chill the mixture for about 30 minutes.
  5. Set up a dredging station with the eggs, flour, and breadcrumbs in separate shallow bowls. Whip the eggs with a fork until well-mixed.
  6. Roll 2-tablespoons or so of the sauerkraut-sausage mixture into a ball – your hands are going to get gooey. Roll the ball into the flour to coat it evenly, then roll it in the egg and finally in the breadcrumbs. Press down lightly to make sure the breadcrumbs stick. Set the breaded ball on a plate and repeat until all the balls are done.
  7. Refrigerate the balls for about 30 minutes or as long as overnight. This will help the breadcrumbs stick.
  8. Heat the oil to 350-360-F in a cast-iron or heavy-bottomed skillet. You want the oil to come at least halfway up the sides of the breaded sauerkraut ball. A digital meat thermometer can help you get an accurate read on the oil.
  9. Carefully add the breaded balls to the hot oil – working in batches, so you don’t overcrowd the pan – and fry them for 2 minutes or until golden brown on one side, then carefully flip them over and fry another 2 minutes or until golden brown.
  10. Transfer them with a slotted spoon to paper towels and sprinkle with salt.
  11. Cool the balls for a few minutes, then dig in!

To Make The Mustard Sauce

This mustard sauce is so good and so crazy easy!

  1. Mix the mayonnaise, sour cream, mustard, and cream in a small bowl until combined.
  2. Chill until ready to serve.
A top-down shot of Sauerkraut Balls with dipping sauce in a smaller dish.

Chef Jenn’s Tips

  • The mustard sauce can be made a day or two ahead of time. Keep it in the fridge in an airtight container.
  • Regulate the temperature of the cooking oil, turning the stove heat up or down as needed to keep the heat consistent.
  • Test one of the Sauerkraut Balls to see if it’s done by pulling it apart. It should be hot in the middle, and the cheese should be stringy/gooey.
  • Serve the balls right away, or keep them warm in a low oven (like 250-F) for up to 30 minutes.
  • Serve the balls with the amazing mustard sauce!

Recommended

Serving Suggestions

These sausage and sauerkraut balls are the perfect snack or appetizer, but I also love putting them out as finger food when we have guests. I serve them along with other tasty eats like Spanakopita Rolls, Beef Jerky Dip, and Proscuitto-Parmesan Puff Pastry Pinwheels.

Storage and Reheating

These easy Sauerkraut Balls will keep in the fridge in an airtight container for 3-4 days. You can also freeze them for up to a month. To reheat them, use your air fryer. Reheat the thawed balls at 375-F for 2-3 minutes or until they’re hot and crispy. Just watch that they don’t burn.

Step By Step Process

Sauerkraut balls on a plate with sauce in the background.
Print Pin
4.94 from 16 votes

Sauerkraut Balls

Golden brown and crispy on the outside and filled with an ooey, gooey cheesy filling of sauerkraut and sausage, these Sauerkraut Balls are just about the best snack around!
Course Appetizers
Cuisine American, European
Keyword balls, fried, sauerkraut and sausage, sauerkraut balls, sausage balls
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Servings 4 servings
Calories 1098kcal
Author Chef Jenn

Equipment

Ingredients

  • 1/2 pound bratwurst sausage about 2 links
  • 8 ounces cream cheese softened
  • 8 ounces swiss cheese shredded
  • 1 cup sauerkraut well drained and packed
  • 1/2 cup all purpose flour
  • 1 cup dry breadcrumbs
  • 2 large eggs
  • oil for frying

For the mustard sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons heavy cream or milk
  • 2 tablespoons coarse mustard eg: stoneground
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole mustard
  • salt and pepper to taste

Instructions

  • Brown the sausage in a skillet, breaking it up into small chunks as you cook it, and spoon off the fat. Drain the sausage on a few layers of paper towel and allow to cool.
  • Beat the cream cheese in the bowl of a stand mixer with the paddle attachment until it is fluffy.
  • Mix in the Swiss cheese, sauerkraut, and sausage, mixing in between each addition.
  • Set up a dredging station with the eggs, flour, and breadcrumbs in separate shallow bowls. Whip the eggs with a fork until well-mixed.
  • Roll 2-tablespoons or so of the sauerkraut-sausage mixture into a ball – your hands are going to get gooey. Roll the ball into the flour to coat it evenly, then roll it in the egg and finally in the breadcrumbs. Press down lightly to make sure the breadcrumbs stick. Set the breaded ball on a plate and repeat until all the balls are done.
  • Refrigerate the balls for about 30 minutes or as long as overnight. This will help the breadcrumbs stick.
  • Heat the oil to 350-360-F in a cast-iron or heavy-bottomed skillet. You want the oil to come at least halfway up the sides of the breaded sauerkraut ball. A digital meat thermometer can help you get an accurate read on the oil.
  • Carefully add the breaded balls to the hot oil – working in batches, so you don't overcrowd the pan – and fry them for 2 minutes or until golden brown on one side, then carefully flip them over and fry another 2 minutes or until golden brown.
  • Transfer them with a slotted spoon to paper towels and sprinkle with salt.
  • Cool the balls for a few minutes, then dig in!

To make the mustard sauce:

  • Mix the mayonnaise, sour cream, mustards, and cream in a small bowl until combined. Season with salt and pepper.
  • Chill until ready to serve.

Notes

Chef Jenn’s Tips

  • The mustard sauce can be made a day or two ahead of time. Keep it in the fridge in an airtight container.
  • Regulate the temperature of the cooking oil, turning the stove heat up or down as needed to keep the heat consistent.
  • Test one of the Sauerkraut Balls to see if it’s done by pulling it apart. It should be hot in the middle, and the cheese should be stringy/gooey.
  • Serve the balls right away, or keep them warm in a low oven (like 250-F) for up to 30 minutes.
  • Serve the balls with the amazing mustard sauce!
*nutritional information does not include values for the oil absorbed during frying.

Nutrition

Serving: 5balls | Calories: 1098kcal | Carbohydrates: 41g | Protein: 37g | Fat: 87g | Saturated Fat: 37g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 282mg | Sodium: 1584mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1695IU | Vitamin C: 6mg | Calcium: 698mg | Iron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Want More Delicious and Easy Recipes?

By Chef Jenn

11 thoughts on “Sauerkraut Balls”

  1. 5 stars
    This recipe took me straight back to Germany and my grandmother’s kitchen and if you’d had tasted her sauerkraut balls, you’d know what a compliment this is!

    Reply
  2. 5 stars
    These were great and that mustard sauce went perfectly with them. Everyone is already asking me to make them for Thanksgiving. Thanks for a great recipe!

    Reply
  3. 5 stars
    Where have these been all my life? I have been told I absolutely have to make a double batch next time as no-one in the house could get enough. The kids even want them in their lunchboxes next week as they reckon they will be just as delicious cold!

    Reply
  4. 5 stars
    I love sauerkraut, These sound amazing. I also bet they’d be super good if you swap the sausage for corned beef, like a reuben ball!

    Reply
  5. 5 stars
    These balls tasted amazing, and had the perfect cheesy filling. I will also admit that I may have eaten the dip with a spoon…

    Reply

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