"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sauerkraut Balls Recipe

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This recipe for Sauerkraut Balls, by , is from Stone Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Scott Barth


1 lb. bulk sausage
2 tbsp. chopped sweet onion
1 c. sauerkraut, drained
4 oz. cream cheese
1 egg, slightly beaten
1 tbsp. flour
1 tsp. dried mustard
sea salt and freshly ground pepper and vegetable oil for frying
2 c. milk
3 eggs, slightly beaten
2 c. dried unseasoned bread crumbs

Cook the sausage and onions in a medium skillet over a medium-high heat until sausage is just done, breaking the sausage up with a fork as it cooks.

Remove from heat. Add the sauerkraut, cream cheese, 1 egg, flour and mustard. Add salt and pepper to taste. Mix well.

Roll into one-inch balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.

Combine the milk and eggs in a medium bowl. Dip each ball in the egg mixture and roll in breadcrumbs.

Fry in hot vegetable oil about 5 minutes or until golden brown.

Remove from oil with a slotted spoon and drain on paper towels.

Personal Notes:
Personal Notes:
We loved to get these at Gerhardt's Bierstube in Terre Haute. Serve with a little hot German mustard to get that burn!




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