Spicy Sausage Sauerkraut Balls

What’s Up, Hungry People

While sauerkraut is usually a New Year’s Eve treat, these sauerkraut balls make 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 boosting the already tangy taste of sauerkraut.

Paired with a plain Greek yogurt sauce for dipping, you’ll crave 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 (like 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 – and they were still just as amazing as they were at their conception.

Here’s What You Need

• Hot Italian sausage – Adds a spicy kick and rich flavor.
• Onion – Provides a subtle sweetness and depth.
• Sauerkraut – Gives the dish its signature tangy taste.
• Parsley – Adds freshness and a pop of color.
• Yellow mustard – Contributes a zesty tang.
• Bread crumbs – Helps bind the mixture and adds crunch.
• Flour – Used for dredging, ensures a crispy coating.
• Milk – Mixes with the egg to create a sticky dredge.
• Egg – Binds the flour and bread crumbs to the balls.
• Plain bread crumbs – Coats the balls for a crispy finish.
• Vegetable oil – For frying, ensures even cooking and a golden exterior.

Let’s Cook

In a large bowl, combine the ground hot Italian sausage, finely minced onion, drained sauerkraut, chopped parsley, yellow mustard, and two tablespoons of bread crumbs. Use a hand mixer to make sure everything is well incorporated.

Once mixed, cover the bowl and chill the mixture for one hour. This helps the flavors meld together and makes the mixture easier to handle.

Preparing the Dredging Station

While your mixture chills, set up your dredging station with three separate bowls. In the first bowl, whisk together the egg and milk. In the second bowl, add the flour. In the third bowl, place the plain bread crumbs.

This setup makes the dredging process smoother and ensures your sauerkraut balls get an even coating.

Forming and Dredging the Balls

Once chilled, use a tablespoon or measuring spoon to scoop out 1-2 tablespoons of the sauerkraut and sausage mixture. Roll the mixture into tight balls about 1 inch in diameter.

Start dredging by rolling each ball first in the flour, then in the egg mixture (let the excess drip off), and finally in the bread crumbs. Repeat this process until all your sauerkraut balls are well-coated.

Frying Time

Heat your vegetable oil in a shallow pot over medium-high heat, or preheat your deep fryer to 350°F. Working in batches, carefully place 3-5 sauerkraut balls into the hot oil. Do not overcrowd the pot. Fry for 5-6 minutes, flipping halfway through for even browning.

Keep frying until the sausage is fully cooked, and the internal temperature of each ball reaches 160°F. Cooking times may vary, so keep an eye on them.

Serving Suggestions

Serve your sauerkraut balls hot with a side of plain Greek yogurt for dipping. Sprinkle with fresh parsley for a pop of color and extra freshness.

Freezing and Reheating

If you have leftovers, freeze them in an airtight bag for up to 6 months. When you’re ready to enjoy them again, thaw and cook at 350°F for 15-20 minutes. They’ll taste just as amazing as the first time you made them.

Troubleshooting Tips

• Oil Temperature: Ensure your oil is at 350°F. Too hot, and the balls will burn on the outside while remaining uncooked inside. Too cold, and they’ll absorb too much oil.
• Even Coating: Make sure each ball is evenly coated with flour, egg, and bread crumbs. This helps achieve a crispy and golden exterior.
• Batch Frying: Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in greasy sauerkraut balls.
• Checking Doneness: Use a meat thermometer to check that the internal temperature of the balls reaches 160°F to ensure the sausage is fully cooked.
• Reheating Leftovers: For best results, reheat thawed sauerkraut balls in the oven to maintain their crispiness. Microwaving can make them soggy.

These sauerkraut balls are a hit at any gathering, with their perfect blend of tangy sauerkraut and spicy sausage. Paired with a Greek yogurt dipping sauce, they’re an irresistible snack. Plus, they freeze well, so you can always have a stash ready for unexpected guests or a quick appetizer. Even if you’re not a sauerkraut fan, give these a try – they might just change your mind.

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