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Hey Hey Sauerkraut Balls

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“Found online; posted by Hey Hey Bar and Grill, German Village in Columbus, Ohio. Posting for ZWT6 (Germany) Prep/cooing time does not include time needed to chill the sausage mixture.”

Ingredients Nutrition

  • 12 lb sausage, bulk
  • 14 cup onion (chopped)
  • 1 (16 ounce) can sauerkraut
  • 2 tablespoons breadcrumbs (fine, dry)
  • 4 ounces cream cheese (softened)
  • 2 tablespoons parsley (finely snipped)
  • 1 tablespoon sweet-hot mustard
  • 1 dash garlic salt
  • 1 dash pepper
  • 13-12 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 13-12 cup fine dry breadcrumb
  • cooking oil, for deep fat frying


  1. In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
  2. Drain sauerkrat, pressing out as much liquid as possible.
  3. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
  4. Cover and chill several hours or overnight.
  5. Put flour in a shallow container.
  6. In another shallow container, beat eggs and water until combined.
  7. Put bread crumbs in a third container.
  8. Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
  9. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
  10. Remove from fat with a slotted spoon; drain on paper towels.
  11. Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.

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