Sausage And Sauerkraut Balls
Sausage and sauerkraut balls offer a savory, tangy burst of flavor with crispy exterior and hearty filling. Perfect as appetizers or party bites, they appeal to those who enjoy a combination of meat and fermented cabbage, making them a crowd-pleasing addition to any gathering.
Ingredients
Instructions
- Drain and chop the sauerkraut.
- Pat excess moisture from the sauerkraut.
- Combine the chopped sauerkraut, sausage, oats, and egg in a mixing bowl.
- Mix well until all ingredients are evenly incorporated.
- Shape the mixture into 1-inch balls.
- Place the balls on an ungreased shallow baking pan.
- Bake at 375°F (190°C) for 20 to 25 minutes until golden brown.
- Serve warm.
Tips & Substitutions
For a variation, try using turkey sausage instead of pork for a lighter option. You can also substitute breadcrumbs for oats if preferred, although this will alter the texture slightly. Ensure the sauerkraut is well-drained to avoid soggy balls. Mixing in herbs like parsley or dill can add extra flavor.
Serving Suggestions
Serve the sausage and sauerkraut balls warm as an appetizer or snack. They pair wonderfully with a tangy mustard dip or a side of pickles. For a complete meal, consider serving them alongside mashed potatoes or a fresh green salad. They also make a great addition to a platter for game day, alongside Spicy Hot Dogs.
Storage & Reheating
Store leftover sausage and sauerkraut balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage And Sauerkraut Balls contains roughly 96 calories, with 3g protein, 17g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these sausage and sauerkraut balls ahead of time?
Yes, you can prepare the mixture ahead of time and shape the balls. Store them uncooked in the refrigerator for up to 24 hours before baking. For longer storage, freeze the shaped balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
What kind of sausage works best for this recipe?
While any sausage can work, a mild pork sausage is traditional and provides a nice balance with the tangy sauerkraut. For a spicier kick, consider using Italian sausage or even a smoked sausage. You can also experiment with chicken or turkey sausage for a healthier option.
Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut! Just make sure to sauté it lightly to soften it before mixing with the other ingredients. Fresh sauerkraut can provide a crunchier texture, so adjust your baking time accordingly to ensure the balls cook through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).