Sausage Sauerkraut Balls
Looking for a appetizer for an Oktoberfest party? These are perfect…and honestly they’re perfect no matter what. Have some extra sauerkraut and want to use it up….try this recipe. The combination of the slightly sweet sausage and sauerkraut dipped into thousand island dressing hits just right!
Our annual community fundraiser…our theme this year was Oktoberfest!
Sausage Sauerkraut Balls
Prep time: 25-30 minutes | Cook time: 20-25 minutes
Servings: 6-8 people (makes about 25 balls)
Ingredients
- 16 oz maple breakfast sausage
- 4 cups sauerkraut, drain as much liquid out as possible
- 1 large sweet onion, diced
- 2/3 c cream cheese, softened
- 1 cup flour or more for dredging
- 4 eggs beaten
- 2 cups panko bread crumbs
- Thousand Island
Instructions
Brown the sausage and the onion together in a pan. Let cool and drain the grease.
Combine sauerkraut (drained and pressed), sausage and onion mixture, and cream cheese in a bowl. Mix in a little bit of panko (just enough that it helps the mixture come together~ 1/4 cup). Roll into balls, dredge in flour, egg, and then panko. Refrigerate until ready to bake~20 minutes.
Bake at 400 degrees for 20-25 minutes. Spray top of balls with cooking spray to help brown them. Serve with thousand island for dipping!
Notes
Make sure to drain and press the sauerkraut exceptionally well before adding it to the bowl. Sauerkraut holds an incredible amount of hidden moisture, which can make the mixture too loose to hold its shape during the dredging process
