Crispy & Flavorful Sauerkraut Balls: Your Ultimate Crowd-Pleasing Appetizer Recipe
Searching for a show-stopping appetizer that will impress everyone, even those who claim not to love sauerkraut? Look no further! These delightful Sauerkraut Balls are packed with savory bratwurst, creamy cheese, and perfectly seasoned Frank’s Kraut, all rolled in crispy breadcrumbs and fried to golden perfection. Prepare for rave reviews from every guest at your next gathering!
This post is proudly sponsored by Frank’s Kraut. All opinions expressed and my genuine love for their exceptional sauerkraut are entirely my own. Your support for the brands that help make An Affair from the Heart possible is greatly appreciated.
Discovering the Magic of Sauerkraut Balls
The name “Sauerkraut Balls” might sound a bit quirky, but don’t let it fool you – these are genuinely one of the most irresistible appetizers you’ll ever taste. There’s a common misconception that sauerkraut is an acquired taste, but this recipe shatters that notion. I’ve witnessed countless skeptics, those who typically shy away from anything “kraut,” fall head over heels for these savory bites. They offer a unique blend of textures and flavors that are simply unmatched, making them an instant hit at any event, from casual get-togethers to elegant holiday parties.
Why are they so universally loved? It’s the perfect harmony of tangy sauerkraut, rich bratwurst, and creamy cheese, all encased in a satisfyingly crispy crust. Each bite delivers a burst of flavor that’s both comforting and exciting. Whether you’re a long-time sauerkraut enthusiast or new to its charms, these balls are guaranteed to leave a lasting impression and quickly become a requested dish in your repertoire.
The Perfect Appetizer for Any Occasion
In need of a fantastic new appetizer, especially as the holidays approach? These bite-sized wonders are incredibly simple to prepare, making them an ideal choice for busy hosts. One of their greatest advantages is their make-ahead potential. You can prepare a large batch, freeze them, and then simply fry or bake them when you’re ready to serve. This convenience makes them perfect for entertaining, allowing you to spend more time with your guests and less time in the kitchen.
They’re not just for holidays, though. Sauerkraut Balls are versatile enough for game day celebrations, family dinners, potlucks, or just as a delicious snack. Their handheld nature makes them easy for guests to enjoy while mingling, and their unique flavor profile is always a conversation starter. Get ready to share this recipe, because everyone will be asking for it!
The Secret Ingredient: Frank’s Kraut
While the combination of ingredients is key, the undisputed champion of this recipe is high-quality sauerkraut, and that’s where Frank’s Kraut truly shines. Using the best sauerkraut makes all the difference, ensuring your balls have that authentic, delicious tang and texture. Frank’s Kraut is a brand that I trust implicitly, and their dedication to quality is evident in every bite.
“Frank’s Kraut provides nutrition and adds zest to any meal. Made with only 3 ingredients – Cabbage, Salt and Water – Frank’s Kraut is Gluten Free, Low Calorie, and a tasty addition to any family meal. Traditionally hand made in the same oak vats from the turn of the century!”
They offer a fantastic variety to suit every palate: Classic (for that traditional tangy flavor), Bavarian (sweetened with sugar and caraway seeds for a milder, sweeter profile), and
Polish Style (featuring robust caraway seeds for an earthy, aromatic kick). Each flavor brings its own character, making them perfect for different recipes or simply as a side dish. For these Sauerkraut Balls, the Classic or Bavarian would be excellent choices, lending themselves beautifully to the savory mix.
Frank’s Kraut isn’t just delicious; it’s also a nutritious choice. Fermented foods like sauerkraut are renowned for their probiotic benefits, supporting gut health and overall well-being. Plus, with its simple, natural ingredients – just cabbage, salt, and water – it’s a wholesome addition to any diet. Knowing you’re using a product that’s been traditionally made in oak vats since the turn of the century adds a layer of authentic quality that you can truly taste. This heritage and commitment to traditional methods ensure a superior product that elevates the flavor of these Sauerkraut Balls to a whole new level.
Crafting Your Perfect Sauerkraut Balls: A Step-by-Step Guide
The process of making these Sauerkraut Balls is straightforward, but a few key steps ensure perfection. It all starts with the flavorful filling. Begin by removing the bratwurst from its casing and browning it in a skillet alongside finely minced onion. This creates a deeply savory base. Once cooked, drain any excess grease and season generously with salt and pepper. This initial seasoning is crucial for building layers of flavor. Then, add the star of the show: Frank’s Kraut, which you’ve meticulously drained and chopped fine. Chopping the sauerkraut ensures an even distribution throughout the mixture and prevents long strands, making the balls easier to form and eat.
Next, introduce the creamy elements and seasonings. Softened cream cheese provides richness and acts as a binder, while garlic powder, dried parsley, and a heaping teaspoon of stone ground mustard contribute to the signature taste. The mustard adds a subtle tang and depth that complements the sauerkraut and bratwurst beautifully. Thoroughly combine all these ingredients. Once mixed, the filling needs to chill in the refrigerator for at least an hour. This crucial step firms up the mixture, making it much easier to roll into uniform balls and preventing them from falling apart during the breading and frying process.
Once chilled, it’s time for the breading. I find a cookie scoop works wonders for portioning out the mixture into consistent, bite-sized balls. Each ball is then carefully rolled in flour, ensuring an even coating. Next, they are dipped into an egg and milk mixture, which helps the final layer of seasoned breadcrumbs adhere perfectly. This three-step breading process—flour, egg, breadcrumbs—creates that irresistible crispy exterior. Finally, give them a quick fry in a skillet with vegetable oil until they are golden brown and crispy on all sides. This quick fry seals in the flavors and gives them that perfect texture. After frying, transfer them to a paper towel-lined plate to drain any excess grease, ensuring they remain wonderfully crisp. Serve them hot, either on their own or alongside your favorite dipping sauce, though I personally believe they are absolutely perfect just as they are.
A Taste of Home: The Nebraska Connection
For those of you who, like me, hail from or have spent time in Nebraska, you’ll likely appreciate a delightful observation my family made: these Sauerkraut Balls bear a delicious resemblance to a Runza! A Runza is a beloved regional dish, essentially a pastry pocket filled with seasoned ground beef, cabbage or sauerkraut, and onions. The savory, tangy, and slightly sweet flavor profile, combined with the bready exterior, gives these balls a comforting familiarity that resonates with anyone who loves that classic Nebraska comfort food. It’s a wonderful, unexpected connection that makes these appetizers even more special.
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Print Recipe
Sauerkraut Balls
Ingredients
- 2 bratwurst removed from their casings, crumbled
- 4 Tablespoons minced onion
- 1 14 ounce can Frank’s Kraut, drained and chopped fine
- 1 cup + 1 Tablespoon seasoned breadcrumbs
- Salt & Pepper to taste
- 1/4 teaspoon garlic powder
- 2 teaspoons dried parsley
- 4 ounce cream cheese
- 1 heaping teaspoon stone ground mustard
- 1/3 cup flour
- 2 eggs
- 1/4 cup milk
- vegetable oil for cooking
Instructions
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Cook sausage and onion in a skillet until meat is cooked through. Drain any grease. Sprinkle with salt and pepper.
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Cream together cream cheese, garlic powder, parsley and mustard.
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Add 1 Tablespoon bread crumbs and sauerkraut to the sausage mix.
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Add in cream cheese mixture and stir to combine,
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Place in the fridge to chill for an hour or two.
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Whisk together egg and milk.
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Using a cookie scoop, form balls of mixture. Roll in flour, then coat in egg mixture then roll in breadcrumbs.
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Heat oil in a skillet, brown the balls on all sides.
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Place on a paper towel to drain excess grease.
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Serve hot.
Notes
Nutrition
Explore More Sauerkraut Delights!
If you’ve fallen in love with sauerkraut through this recipe, you’re in for a treat! Sauerkraut is an incredibly versatile ingredient, and there’s a world of delicious dishes waiting to be discovered. Be sure to check out ALL of my Sauerkraut Recipes today for more inspiration and culinary adventures!
For those seeking more fantastic appetizers featuring this tangy ingredient, here are a couple of my other popular recipes that also utilize the amazing flavor of sauerkraut:
Reuben Pinwheels: These savory bites combine the classic flavors of a Reuben sandwich into an easy-to-eat pinwheel format. Perfect for parties!
Hot Reuben Dip: A warm, creamy, and incredibly addictive dip that brings all the beloved Reuben flavors to your appetizer spread. Serve with rye crisps or sturdy crackers.
To stay up-to-date with more delicious recipes and tips, make sure to follow Frank’s Krauton their social media channels year ’round!
Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut, from new recipes to fascinating facts!
Curious to learn even more about this amazing fermented cabbage? Dive deep into its origins, traditional preparation methods, and an abundance of culinary uses with my comprehensive Ultimate Guide to Sauerkraut. It’s everything you ever wanted to know about kraut and more!