Sausage and Sauerkraut Balls
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Ring in the New Year with a fun twist on the classic pork and sauerkraut combo! These Sausage and Sauerkraut Balls can be served as a main dish alongside a simple green salad, or as part of an appetizer or hors d’oeuvre spread.
![Sausage and Sauerkraut Balls](https://www.heinens.com/content/uploads/2020/11/Sausage-and-Sauerkraut-Balls_600x700_1.jpg)
They’re packed with savory ingredients like seasoned sausage, sauerkraut and stone ground mustard, then pan fried to crispy perfection. If you’re not a fan of frying, I’ve included instructions for baking these in the oven. I also recommend serving these alongside your favorite mustard for dipping.
![Sausage and Sauerkraut Balls](https://www.heinens.com/content/uploads/2020/11/Sausage-and-Sauerkraut-Balls_800x550.jpg)
Sausage and Sauerkraut Balls
Servings: 20 Balls
Ingredients
- 1 lb. mild pork sausage
- ½ cup onion, finely chopped
- 24 oz. jar of Heinen’s Sauerkraut (refrigerated)
- 1 Tbsp. stone ground mustard
- 1 tsp. garlic powder
- 4 oz. cream cheese, at room temperature
- 2 cups plain panko breadcrumbs, divided
- Salt and black pepper
- ½ cup flour
- 1-2 eggs, beaten
- Light olive oil or avocado oil
- Mustard of choice, for dipping
Instructions
- Brown the sausage in a large nonstick skillet over medium heat. Use a wooden spoon to break it apart. Stir in the onion and continue to cook for 5 more minutes, or until onions are soft. Set aside.
- Drain the sauerkraut through a fine mesh strainer to remove as much liquid as possible; transfer to a large mixing bowl.
- Use a slotted spoon to transfer the cooked sausage and onion into the mixing bowl, then stir to combine.
- Fold in the mustard and garlic powder followed by the cream cheese and ¼ cup of the panko. Mix until very well combined, then season to taste with salt and pepper.
- Using your hands, shape the mixture into 20 2-inch balls and transfer to a baking sheet. Refrigerate for at least 60 minutes.
- Create a dredging station by placing the flour, beaten egg and remaining panko in three separate shallow bowls. Dredge each ball in the flour, followed by the egg, then the panko.
- Set a large nonstick pan over medium heat and add enough oil to just barely coat the bottom. Once hot (the oil will shimmer), add breaded balls in a single layer, making sure not to crowd the pan. Work in batches, if necessary. Pan fry for about 8 minutes, rotating every couple of minutes to brown evenly on most sides. Transfer to a paper towel-lined plate.
- Baked option: Bake breaded sausage and sauerkraut balls at 400˚F on a parchment-lined baking sheet for 20 minutes. They will be lighter in color and less crispy than the pan fried option.
- Serve alongside mustard for dipping.