Party Panache, Octoberfest Sausage Sauerkraut Balls

Time for a little Octoberfest fun!

HH’s parents were full German, and my MIL made the best sauerbraten…they also used to take us to a local restaurant that served sauerkraut balls as a complimentary appetizer.  When I saw a sauerkraut ball recipe on Momoe’s Kitchen, it brought back so many memories, I had to try it~

These are similar to the famous Bisquick, cheddar & sausage balls, except these are filled with sauerkraut, onions and cream cheese

A perfect game day nosh, great on a brunch buffet, and a great idea for Thankgiving appetizers

Make sure you drain your kraut really well, and I like to use fresh sauerkraut, like Boar’s Head, Bubbies or Claussen, to me it tastes so much better than canned.  Check the refrigerated section of the produce department or deli

Cook the sausage and onion until sausage is browned and onion is soft

Mix it with the cream cheese and sauerkraut

Stir in some panko bread crumbs

Shape into balls and set up an assembly line for battering

Let the fun begin!

I started doing one at a time, but you can actually do 3 or 4 at a time to speed it up a bit

First roll in flour, then dip in egg, and finally roll in more Panko

Now, the recipe calls for frying, but as an alternative, you can bake them on a greased or lined baking sheet and spray them with cooking oil spray until golden, 400 degrees for 15-25 minutes depending on the size

I fried these in a deep fryer, for about 3 minutes

Serve them with Thousand Island dressing on the side

I don’t have any fancy serving photos because they went like hot cakes, even my son in law, who usually avoids vegetables, was lapping these up!

Octoberfest Sausage Sauerkraut Balls

you can fry or bake these tasty balls
Prep Time 35 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American
Servings 24 balls


  • 8 oz. maple breakfast sausage {or use regular or hot}
  • 2 cups fresh sauerkraut squeezed dry and drained on paper towels
  • 1/2 large sweet onion chopped
  • 1/3 cup cream cheese softened
  • flour for dredging 1/2 – 1 cup
  • 2 eggs beaten
  • 1 cup panko bread crumbs divided
  • Thousand Island dressing for dipping optional


  • Brown sausage in skillet crumbling and stirring. Add onions about half way through cooking time and continue to cook and stir until sausage is browned and onion is soft. Drain on paper towels.
  • Combine sauerkraut, sausage, onion and cream cheese in a mixing bowl. Mix everything together, clean hands work the best, until mixture is uniform and holds together. Add 1/2 cup of bread crumbs and mix again to evenly distribute. Roll into balls.
  • Put flour, eggs, and remaining bread crumbs into 3 small bowls. Roll each ball in flour, then dip in egg, then roll in bread crumbs. Deep fry balls* at about 400 degrees for 2-3 minutes or until golden. Drain on paper towels.
  • Serve warm with Thousand Island dressing for dipping. Makes about 24


* or bake them on a greased or lined baking sheet and spray them with cooking oil spray until golden, 400 degrees for 15-25 minutes depending on the size
Keyword appetizer, cheesy sausage balls, Octoberfest, sauerkraut balls

Here are 2 other delicious sausage ball appetizers:

Sausage Ball Biscuit Bites

Southern Sausage & Cornbread Balls

These Sausage Sauerkraut Balls were adapted from Momoe’s Kitchen.  I made a few changes, but I am so grateful for the memories these brought back and my children loved hearing the story as well as eating them!

🎃  🍁  🦃

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

23 Responses to “Party Panache, Octoberfest Sausage Sauerkraut Balls”
  1. Everytime I visit my mouth waters!! YUM

  2. chef mimi says:

    Oh my goodness these look so good! I think I’m the only sauerkraut lover in my house, though…

  3. Wow, Looks so yummy!

  4. Cyndi Raines says:

    Pinning for sure and want to try this soon! Yum! Both my parents are first generation German and we all love sauerkraut. Thank you! ♥️

  5. Jodi says:

    Yum! will surely be trying these!!

  6. trkingmomoe says:

    Thank you for trying the sauerkraut balls. They are very good and you can adjust the recipe to your own taste and what ingredients that are available to you. They actually taste better as a left over, if they last that long.

    You can make these ahead and put them in your freezer to save time during the holidays. Just take them out and let them thaw a little bit and fry or bake them before serving. Just freeze them on a cookie sheet and place them in a bag.

    Thanks for sharing the recipe and my link.

  7. Jenna, these look delicious! I love sauerkraut.

  8. Lynn says:

    Oh boy, I just happen to have some sausage in the freezer! I see these tasty little bites in my near future. Lovin’ your popcorn beer too:@)

  9. Kitty says:

    Food is always about love and fond memories of people that we love and loved. These sauerkraut balls sound so wonderful, Jenna. We all need some good appetizer recipes for the holidays, and I read about making them ahead and freezing them. That’s a great idea!

    • Thanks Kitty, It was over 40 years ago when we had them, I couldn’t believe the fun memories these brought back!

      • Jane Wilcox says:

        I don’t know how old you all are, but these made the cocktail party rounds in the late sixties and early seventies but they had the timely name of “Sock it to Me Balls”. For those who are too young, it was a catch phrase from the TV show “Laugh-In” and they even got President Nixon on the show to say it, “Sock it to ME?”

      • ha ha, how funny!

  10. Mary says:

    Now that’s some sauerkraut I can enjoy Jenna! Love the combo of flavors in these tasty bites!

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