Sausage Sauerkraut Balls Recipe

Prepare sauerkraut

Place the sauerkraut in a fine-mesh sieve and press with the back of a spoon to remove as much liquid as possible. Once drained, finely chop it and transfer to a mixing bowl.

Cook aromatics (optional)

In a small nonstick skillet over medium heat, add 1 teaspoon neutral oil and sauté the minced onion and garlic just until softened and translucent, about 3 minutes. Remove from heat and let cool slightly. (This step mellows raw onion/garlic—if you prefer sharper flavor, skip sautéing and use raw.)

Make the mixture

In the mixing bowl with the chopped sauerkraut, add the ground pork sausage, shredded cheddar, cooled onion/garlic (or raw if preferred), chopped parsley, eggs, panko breadcrumbs, kosher salt, and black pepper. Use clean hands or a large spoon to combine until evenly distributed. Do not overwork; mix until just combined. The mixture should be moist but hold together when formed into a ball. If too wet, add up to 2 tablespoons extra panko; if too dry, add 1 tablespoon water or an extra egg white.

Form balls

With lightly oiled or wet hands, form the mixture into 1-inch to 1 1/4-inch balls (about 1 tablespoon each). You should get roughly 24–28 balls depending on sizing. Place formed balls on a parchment-lined tray and refrigerate for 15–20 minutes to help them set.

Bread the balls

Set up a breading station: a shallow bowl with the flour (for dredging), a bowl with 1 beaten egg (reserve if needed), and a shallow bowl with panko breadcrumbs. Lightly dredge each chilled ball in flour, shake off excess, dip into the beaten egg to coat, then roll in panko until evenly coated. Place on the tray and repeat. If the panko doesn't stick well, add a little more beaten egg.

Heat oil

Pour vegetable oil into a medium Dutch oven or deep skillet to a depth of about 1 1/2 inches (about 2–3 cups). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30 seconds.

Fry the balls

Working in batches (do not overcrowd), gently lower the breaded balls into hot oil with a slotted spoon. Fry, turning occasionally, until golden brown and cooked through, 3–4 minutes per batch. Internal temperature should reach 160°F (71°C) for pork. Remove to a paper towel–lined tray to drain and rest for 2 minutes.

Keep warm

If making multiple batches, keep finished balls warm on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches.

Combine mayonnaise, sour cream, and buttermilk in a small bowl and whisk until smooth.

Stir in the finely minced chipotle pepper, adobo sauce, lime juice, dried dill, garlic powder, onion powder, salt, and black pepper. Taste and adjust heat or acidity: add more minced chipotle for heat or an extra 1/2 teaspoon lime juice for brightness.

Cover and chill in the refrigerator for at least 20 minutes to let flavors meld. If dressing is too thick, thin with up to 1 tablespoon extra buttermilk. Stir before serving.