Savory Kraut Poppers

Unleash a culinary secret with these irresistible Sauerkraut Balls! Imagine a perfectly golden-brown, crispy exterior yielding to an ooey-gooey, savory core brimming with rich bratwurst sausage and creamy Swiss cheese. The best part? You won’t even detect the distinctive tang of sauerkraut in this surprisingly delicious appetizer. They are truly an unforgettable bite, versatile enough for any occasion – from a delightful snack to a hearty appetizer, or even a unique main course.

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Discovering the Delight of Sauerkraut Balls

My journey with Sauerkraut Balls spans decades, tracing back to my time living near the captivating Texas Hill Country. This region, deeply enriched by its vibrant German heritage, is a treasure trove of authentic German cuisine. It was in one of the quaint, local German restaurants that I first encountered these extraordinary bites. One taste of the warm, cheesy, and meaty filling, perfectly encased in a crispy shell, and I was completely enamored. They instantly became a staple in my kitchen, a recipe I’ve cherished and perfected over the years.

What makes these easy-to-make Sauerkraut Balls truly remarkable is how they transform a seemingly potent ingredient like sauerkraut into an almost undetectable flavor. Many who try them for the first time are astonished to learn that sauerkraut is even present. The harmonious blend of savory sausage and cheese works wonders, mellowing the sauerkraut’s distinct tang into a subtle, pleasing backdrop. It’s a masterful disguise that results in a universally loved dish.

Beyond their incredible flavor, these sauerkraut and sausage balls stand out for their sheer convenience. They are exceptionally easy to prepare and ideal for making ahead of time. You can assemble them and keep them refrigerated, ready to fry whenever hunger strikes or guests arrive. And don’t even think about serving them without their counterpart: the luscious, zesty mustard dipping sauce. It’s the ultimate accompaniment, elevating every bite to pure perfection!

The Secret Behind Their Irresistible Appeal

The magic of these Sauerkraut Balls lies in the meticulous balance of ingredients and preparation. Many people shy away from sauerkraut due to its strong, fermented flavor. However, when combined with rich bratwurst, softened cream cheese, and sharp Swiss cheese, the sauerkraut undergoes a incredible transformation. Its acidity is mellowed, adding a subtle tang that brightens the fatty elements without dominating the palate. This delicate balance creates a complex flavor profile that is both comforting and exciting.

Furthermore, the contrast in textures is key to their deliciousness. The creamy, molten interior filled with tender sausage and melted cheese provides a delightful counterpoint to the golden, crispy breadcrumb coating. This textural play, combined with the savory and slightly tangy flavors, makes each bite a truly addictive experience. It’s a dish that masterfully blends traditional German flavors with universal appeal, proving that sometimes the most unexpected combinations yield the most delicious results.

Essential Ingredients for Perfect Sauerkraut Balls

Crafting the perfect Sauerkraut Balls begins with selecting the right ingredients. Each component plays a vital role in achieving that incredible flavor and texture combination:

• Sauerkraut: This is the star ingredient, but proper preparation is crucial. It’s imperative to squeeze every single drop of liquid from it. Excess moisture can lead to a soggy filling and prevent the balls from holding their shape during frying. Use a cheesecloth or sturdy paper towels for best results.
• Bratwurst: The savory foundation of our balls. You can either use pre-linked bratwurst sausages and remove the meat from their casings, or opt for bulk bratwurst sausage for convenience. Its distinct spiced flavor pairs wonderfully with the other ingredients.
• Swiss Cheese: Shredded Swiss cheese melts beautifully, contributing a nutty, slightly sweet flavor and that desirable gooey texture to the filling. Freshly shredded cheese always melts better than pre-packaged varieties.
• Cream Cheese: One package, softened. Cream cheese acts as a binder, ensuring the filling is creamy, holds together well, and adds a rich tanginess that complements the sauerkraut and sausage.
• Breadcrumbs: For that signature crispy coating, you’ll want regular dry breadcrumbs. Avoid Panko breadcrumbs for this recipe, as their coarser texture might not adhere as smoothly and could result in a different crunch.
• Eggs: Used as part of the dredging station, beaten eggs help the breadcrumbs adhere firmly to the sauerkraut balls, ensuring a consistent, golden crust.
• All-Purpose Flour: The first step in the dredging process, a light coating of flour helps the egg wash stick better, creating a more robust crust.
• Oil for Frying: Essential for achieving that perfect golden-brown, crispy exterior. Choose a high smoke point oil like vegetable oil, avocado oil, or peanut oil. The type of oil can subtly affect flavor, so pick your favorite for deep frying.

Ingredients for the Zesty Mustard Dipping Sauce

No Sauerkraut Ball experience is complete without its perfectly paired dipping sauce. This tangy and creamy mustard sauce beautifully cuts through the richness of the fried balls, offering a burst of flavor that truly ties the dish together.

• Mayonnaise: Forms the creamy base of the sauce, providing richness and body.
• Sour Cream: Adds a delightful tang and lightens the texture of the mayonnaise, contributing to a balanced sauce.
• Coarse Mustard: Also known as stoneground mustard, this variety brings a robust, slightly spicy flavor and textural interest with its visible mustard seeds.
• Whole Grain Mustard: Similar to coarse mustard, but often with more intact mustard seeds, offering a deep, earthy mustard flavor and a pleasant pop of texture. Sometimes labeled as charcuterie mustard.
• Dijon Mustard: A classic for its sharp, tangy, and slightly spicy profile, Dijon mustard adds a sophisticated layer of flavor.
• Cream: A touch of heavy cream (or milk) thins the sauce to the perfect dipping consistency, ensuring it’s smooth and luxurious.

Mastering the Art of Making Sauerkraut Balls: A Step-by-Step Guide

For a full list of ingredients and detailed instructions, please refer to the comprehensive recipe card below.

Creating these golden-brown wonders is simpler than you might think. Follow these steps for an appetizer that will impress everyone:

1. Prepare the Sausage: If using links, carefully remove the sausage from its casing. Cook the sausage in a skillet over medium heat, breaking it up into small, even chunks as it browns. Once cooked through, use a slotted spoon to transfer the sausage to a few layers of paper towel to drain excess fat. Allow the cooked sausage to cool completely; this is important for the mixture’s consistency.
2. Cream Cheese Base: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until it is light and fluffy. This aeration ensures a smooth and creamy filling.
3. Combine Cheeses: Gradually add the shredded Swiss cheese to the whipped cream cheese. Beat on low speed until just combined, being careful not to overmix.
4. Incorporate Core Flavors: Gently fold in the well-drained sauerkraut, mixing for about 30 seconds to ensure it’s evenly distributed. Then, add the cooled sausage and mix just until everything is combined. Avoid overmixing, as this can make the mixture tough. Once combined, chill the mixture in the refrigerator for at least 30 minutes. This step is crucial for making the mixture easier to handle and preventing the balls from falling apart during dredging.
5. Set Up Dredging Station: Prepare three separate shallow bowls or plates. In the first, place your all-purpose flour. In the second, whisk the eggs thoroughly with a fork until well-mixed. In the third, pour your regular dry breadcrumbs.
6. Form and Coat the Balls: Take about 2 tablespoons of the chilled sauerkraut-sausage mixture and roll it into a firm ball between your palms. Don’t worry if your hands get a little gooey – that’s part of the fun! First, roll the ball in the flour to coat it evenly, shaking off any excess. Next, transfer it to the beaten egg, ensuring it’s fully coated. Finally, roll the ball in the breadcrumbs, pressing down lightly to make sure the breadcrumbs adhere completely. Place the breaded ball on a clean plate or baking sheet and repeat the process until all of the mixture has been used.
7. Chill for Adhesion: Once all balls are breaded, refrigerate them again for at least 30 minutes, or even overnight. This chilling period is vital as it helps the breadcrumbs stick securely to the balls, preventing them from shedding their coating during frying.
8. Heat the Frying Oil: In a sturdy cast-iron skillet or heavy-bottomed pan, heat your chosen frying oil to a temperature of 350-360°F (175-182°C). The oil should be deep enough to come at least halfway up the sides of the sauerkraut balls. A digital meat thermometer is an invaluable tool here for an accurate temperature reading, which is critical for perfectly cooked balls.
9. Fry to Golden Perfection: Carefully add the breaded balls to the hot oil, working in small batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in greasy, unevenly cooked balls. Fry them for approximately 2 minutes per side, or until they achieve a beautiful golden-brown color and a wonderfully crispy exterior.
10. Drain and Season: Using a slotted spoon, carefully transfer the fried Sauerkraut Balls to a plate lined with paper towels to drain any excess oil. While still hot, sprinkle them lightly with salt to enhance their flavor.
11. Serve and Enjoy: Allow the balls to cool for just a few minutes before diving in. They are best served warm, when the cheese inside is still wonderfully gooey and stringy!

Crafting the Perfect Tangy Mustard Sauce

This accompanying mustard sauce is not only incredibly flavorful but also remarkably simple to prepare, making it the ideal partner for your Sauerkraut Balls.

1. Combine Ingredients: In a small mixing bowl, simply combine the mayonnaise, sour cream, all three types of mustard (coarse, whole grain, and Dijon), and the heavy cream or milk.
2. Whisk Until Smooth: Whisk the ingredients together thoroughly until they are well combined and the sauce is smooth. Season with salt and pepper to taste.
3. Chill for Flavor: Cover the bowl and chill the sauce in the refrigerator until you are ready to serve. Chilling allows the flavors to meld beautifully.

Expert Tips for Flawless Sauerkraut Balls (Chef Jenn’s Insights)

Achieving perfectly crispy and flavorful Sauerkraut Balls is easy with a few insider tips:

• Prepare the Mustard Sauce in Advance: For ultimate convenience and flavor development, make the mustard dipping sauce a day or two ahead of time. Store it in an airtight container in the refrigerator to allow the flavors to deepen and meld.
• Maintain Consistent Oil Temperature: The key to evenly golden and crispy balls that aren’t greasy is a consistent oil temperature. Use a thermometer and don’t hesitate to adjust your stove’s heat (up or down) as needed throughout the frying process.
• Perform a Test Fry: Always fry one Sauerkraut Ball first as a test. Once it’s cooled slightly, pull it apart to check. The interior should be piping hot, and the cheese should be beautifully melted and stringy. This test allows you to adjust cooking time or oil temperature before frying the rest.
• Serve Immediately: These balls are at their absolute best when served fresh out of the fryer, while they are still warm and the cheese is gooey. If you need to hold them for a short period, keep them warm in a low oven (around 250°F / 120°C) for up to 30 minutes. Arrange them in a single layer on a baking sheet to maintain crispness.
• Don’t Skip the Sauce: While delicious on their own, the amazing homemade mustard sauce truly elevates these Sauerkraut Balls. Its zesty, creamy tang provides the perfect contrast to the rich, savory filling.
• Drain Sauerkraut Thoroughly: Reiterate the importance of squeezing out all excess liquid from the sauerkraut. This prevents a watery filling and helps maintain the ball’s structure.
• Don’t Overcrowd the Pan: Frying in batches is crucial. Overcrowding cools the oil, leading to soggy, oily balls rather than crispy ones. Give them space to fry evenly.

Recommended Pairings for Your Sauerkraut Balls

Serving Suggestions and Culinary Combinations

These sausage and sauerkraut balls are truly the perfect snack or appetizer, effortlessly stealing the show at any gathering. Their crispy exterior and flavorful, gooey interior make them an instant hit as finger food when entertaining guests. I frequently serve them alongside an array of other delectable bites, creating a spread that’s both impressive and satisfying. Consider pairing them with savory Spanakopita Rolls, a creamy Beef Jerky Dip, and elegant Proscuitto-Parmesan Puff Pastry Pinwheels for a diverse and delightful appetizer platter.

Beyond appetizers, these versatile balls can also serve as a delicious prelude to heartier, German-inspired meals. Imagine them preceding a comforting dish of fried cabbage and sausage, where their flavors complement each other beautifully. For drinks, a crisp German Pilsner or a dry Riesling would be an excellent match, enhancing the subtle tang and richness of the dish. Don’t limit their potential; these Sauerkraut Balls are a fantastic addition to any meal where a flavorful, satisfying bite is desired.

Storage and Reheating Best Practices

One of the many benefits of these delectable Sauerkraut Balls is their excellent make-ahead and storage potential, making them perfect for meal prep or future enjoyment:

• Refrigeration: Cooked Sauerkraut Balls can be stored in an airtight container in the refrigerator for 3-4 days. Ensure they are fully cooled before transferring to storage.
• Freezing: For longer storage, these balls freeze exceptionally well. Arrange cooled, fried balls in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will keep in the freezer for up to a month. For best results, it’s often better to freeze them *before* frying if you plan to make a large batch. To freeze un-fried balls, bread them and arrange them on a baking sheet, then freeze until solid. Transfer to a freezer bag. When ready to cook, thaw in the fridge overnight, then fry as directed.
• Reheating: The best way to reheat thawed Sauerkraut Balls is in your air fryer or a conventional oven to restore their crispy texture.
  • Air Fryer: Reheat thawed balls at 375°F (190°C) for 2-3 minutes, or until they are hot through the center and crispy again. Keep a close eye on them to prevent burning.
  • Oven: Preheat your oven to 350°F (175°C). Place the thawed balls on a baking sheet and heat for 8-10 minutes, or until warmed through and crisp.
• Avoid Microwave: While convenient, reheating in a microwave is not recommended as it will make the breading soggy and the texture undesirable.

Frequently Asked Questions (FAQs) About Sauerkraut Balls

• Can I bake Sauerkraut Balls instead of frying them?

  While frying gives them their signature crispy texture, you can bake them for a slightly healthier alternative. Preheat your oven to 375°F (190°C). Place the breaded balls on a lightly greased baking sheet and bake for 20-25 minutes, flipping halfway, until golden brown and heated through. The texture will be less crispy than fried, but still delicious.

• What kind of sausage can I use if I don’t have bratwurst?

  Italian sausage (mild or hot), breakfast sausage, or even a good quality ground pork can be substituted for bratwurst. Adjust seasonings as needed if using unseasoned ground meat, adding a pinch of sage, thyme, or garlic powder to mimic the flavor profile.

• My sauerkraut balls are falling apart during frying. What went wrong?

  This usually indicates one of two things: either the sauerkraut wasn’t thoroughly drained (excess moisture weakens the mixture), or the mixture wasn’t chilled long enough before forming and dredging. Ensure the sauerkraut is squeezed dry and the mixture is well-chilled to help it hold its shape. Also, ensure your oil temperature is consistent and hot enough.

• Can I make this recipe gluten-free?

  Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.

• Are Sauerkraut Balls healthy?

  While they are incredibly delicious, Sauerkraut Balls are generally a rich, fried appetizer. Sauerkraut itself offers probiotic benefits, but the addition of sausage, cheese, and frying oil makes them more of an indulgence. Enjoy them in moderation!

Step By Step Visual Guide to Sauerkraut Balls

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Rating: 4.43 from 21 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: 1098 kcal

Author: Chef Jenn

Equipment

• Stand mixer

Ingredients

For the Sauerkraut Balls:

• 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 (regular, not Panko)
• 2 large eggs
• Oil for frying (vegetable, avocado, or peanut oil)

For the Mustard Sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons heavy cream or milk
• 2 tablespoons coarse mustard (e.g., stoneground)
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• Salt and pepper to taste

Instructions

1. Prepare Sausage: Remove sausage from casing if needed, then cook in a skillet until browned. Break it into small chunks as you cook, and spoon off any excess fat. Drain the sausage on paper towels and allow to cool completely.
2. Whip Cream Cheese: In the bowl of a stand mixer with the paddle attachment, beat the softened cream cheese until it is light and fluffy.
3. Combine Filling: Mix in the shredded Swiss cheese on low speed until just combined. Then, add the thoroughly drained sauerkraut and mix for about 30 seconds. Finally, add the cooled sausage and mix until all ingredients are just incorporated. Chill the mixture for at least 30 minutes.
4. Set Up Dredging Station: Arrange three shallow bowls: one with all-purpose flour, one with well-beaten eggs, and one with dry breadcrumbs.
5. Form and Coat Balls: Scoop about 2 tablespoons of the chilled mixture and roll into a ball. First, roll in flour, then in egg, and finally in breadcrumbs, pressing lightly to ensure the crumbs stick. Place breaded balls on a plate and repeat.
6. Chill Again: Refrigerate the breaded balls for at least 30 minutes, or up to overnight. This helps the coating adhere during frying.
7. Heat Oil: Heat oil in a cast-iron or heavy-bottomed skillet to 350-360°F (175-182°C). Ensure oil covers at least halfway up the sides of the balls. Use a digital thermometer for accuracy.
8. Fry Balls: Carefully add balls to the hot oil in batches, avoiding overcrowding. Fry for about 2 minutes per side, or until golden brown and crispy.
9. Drain and Season: Transfer fried balls with a slotted spoon to paper towels to drain. Sprinkle with salt while still warm.
10. Serve: Cool for a few minutes, then serve hot and enjoy!

To make the mustard sauce:

1. Mix Sauce: Combine mayonnaise, sour cream, all mustards, and heavy cream (or milk) in a small bowl. Mix until well combined. Season with salt and pepper to taste.
2. Chill: Refrigerate the sauce 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 / 120°C) 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: 5 balls | Calories: 1098 kcal | 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.

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Conclusion: A Must-Try Appetizer!

Whether you’re a long-time sauerkraut enthusiast or a curious newcomer, these Sauerkraut Balls are guaranteed to become a new favorite in your culinary repertoire. Their unique blend of savory bratwurst, melty Swiss and cream cheese, and the subtly tangy kick of sauerkraut, all enveloped in a perfectly crispy crust, creates an appetizer that is truly in a league of its own. Easy to prepare, fantastic for entertaining, and endlessly adaptable, they offer a delightful twist on comfort food.

So, gather your ingredients, follow our simple steps, and prepare to impress your family and friends with these golden-brown treasures. Don’t forget that incredible mustard dipping sauce – it’s the ultimate complement that truly completes the experience. Dive into the delicious world of Sauerkraut Balls and discover why this recipe has been a cherished secret for years. Happy cooking!