Sauerkraut Balls

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Quick Bite

Sauerkraut balls are an Akron favorite: tangy sauerkraut mixed with pork or sausage, rolled into balls, breaded, and fried until golden. They are crisp, sour, savory, and the kind of appetizer that disappears before anyone admits they loved them.

History

Sauerkraut balls are especially tied to Akron and Northeast Ohio, where German immigrant traditions, local tavern food, and party cooking all came together. The dish takes sauerkraut, a classic fermented cabbage staple, and turns it into a fried snack with porky richness.

The filling usually includes sauerkraut, sausage, ham, pork, cream cheese or mashed potatoes in some versions, and seasonings. The mixture is chilled, rolled, breaded, and deep-fried. The result is crunchy outside and tangy inside.

Sauerkraut balls became popular at holidays, Oktoberfest events, cocktail parties, family gatherings, and restaurant appetizer menus. Akron food writers and local recipe collections have treated them as one of the city’s signature foods.

They are deeply Midwestern in the best way: a little German, a little bar snack, a little church-basement party tray, and very good with mustard or a tangy dipping sauce.

Fun Facts

• Sauerkraut balls are strongly associated with Akron.
• They are often served with mustard, cocktail sauce, or creamy dipping sauce.
• They turn sauerkraut skeptics into people who casually eat six.

Where to Try

Papa Joe’s Iacomini’s Akron, Ohio
Their menu calls sauerkraut balls an Akron original, served with housemade tangy cocktail sauce.

Bob’s Hamburg Akron, Ohio
An old-school Akron diner often praised for sauerkraut balls and local comfort food.

Hyde Out Akron, Ohio
An Akron restaurant listing sauerkraut balls among its menu items, making it another local stop for the snack.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Sauerkraut Balls Makes: about 24 Prep: 25 minutes, plus chilling Cook: 25 minutes Difficulty: Medium Style: Akron / Northeast Ohio Appetizer

Ingredients

• 2 cups sauerkraut, drained and chopped
• ½ pound bulk pork sausage
• ½ cup finely chopped ham, optional
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon or yellow mustard
• ½ teaspoon black pepper
• 1 cup breadcrumbs, divided
• ½ cup flour
• 2 eggs, beaten
• Oil, for frying
• Mustard or cocktail sauce, for serving

Instructions

1. Cook the sausage: Cook sausage and onion in a skillet until the sausage is browned.
2. Add garlic: Add garlic and cook for 30 seconds.
3. Drain: Drain excess fat.
4. Make the filling: In a bowl, mix sausage, sauerkraut, ham if using, cream cheese, mustard, black pepper, and ½ cup breadcrumbs.
5. Chill: Chill the mixture for at least 1 hour.
6. Shape: Roll into small balls.
7. Bread: Dredge each ball in flour, dip in beaten egg, then coat with breadcrumbs.
8. Heat the oil: Heat oil to 350°F.
9. Fry: Fry in batches until golden brown and hot inside.
10. Drain: Drain on paper towels or a rack.
11. Serve: Serve with mustard or cocktail sauce.

Traditional note: To make it more traditional, use sauerkraut, pork or sausage, a crisp breadcrumb coating, and a tangy dipping sauce. Chill the filling before rolling so the balls hold together.

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