Akron Sauerkraut Balls
Born in Akron and beloved in Canton. Crispy, golden, pork-and-kraut bites built for beer, football, and a crowd that doesn’t want “light snacks.”
Before wings ruled the parking lot, Northeast Ohio had a different kind of MVP: Sauerkraut Balls. The play is simple and undefeated—savory pork sausage + tangy sauerkraut, bound with cream cheese, breaded, and fried until the outside is crisp enough to crackle when you bite in.
These aren’t “kraut” in a sad, cafeteria way. They’re rich, salty, slightly sharp, and built for dipping. If you grew up in Ohio, you’ve probably seen them on a bar menu, a church-fellowship buffet, or a family holiday table where someone always says, “Don’t touch those yet—they’re hot.”
A Brief History: Why Akron Owns This Dish
Sauerkraut Balls are widely credited to Akron, Ohio, showing up as a bar snack in the mid-20th century—likely inspired by the region’s strong German and Eastern European roots. Cleveland has the Polish Boy, Cincinnati has chili, and Akron quietly handed the state one of its best party foods.
They became a staple because they’re portable, shareable, and they pair naturally with mustard, beer, and cold-weather football. And if you’ve ever been near Canton on game weekend—especially within shouting distance of the Hall of Fame—you already know: a tray of these disappears fast.
Section II: The Three Non-Negotiables (So They Don’t Blow Out)
There are a lot of “sauerkraut ball” recipes online. Some are great. Some turn into greasy, leaking sadness. If you want consistent, crowd-proof results, focus on these three things:
- Dry sauerkraut: moisture is your enemy. Wet kraut is the #1 reason they split open in hot oil.
- Firm filling: cream cheese binds, but it needs chill time to set up so you can roll clean balls.
- Correct oil temperature: too cool = greasy. too hot = browned outside, cold inside.
The rest is execution—bread evenly, fry in batches, and serve them hot with something sharp on the side (mustard or cocktail sauce).
🛠️ The Equipment Locker
If your oil is too cold, these turn into grease bombs. If it’s too hot, the breading burns before the center warms through. A thermometer keeps you locked in at 350°F.
Method 1: The Home Kitchen
The standard batch. Makes about 30–36 balls depending on size.
The Filling
- 1 lb pork sausage (regular, not maple)
- 2 cups sauerkraut (drained well)
- 8 oz cream cheese, softened
- ½ cup onion, minced
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tbsp Dijon mustard
The Breading + Fry
- 1 cup flour
- 2 eggs, beaten
- 2 cups plain breadcrumbs (or panko)
- Oil for frying
Ingredient Notes (Small Choices = Big Results)
Sausage: Use a plain pork breakfast-style sausage or a mild Italian sausage without heavy fennel. Maple or sweet sausage pushes the flavor in the wrong direction for most Ohio-style sauerkraut balls.
Sauerkraut: Jarred or bagged works fine. The only requirement is that you drain it and then dry it aggressively. If the strands are long, chop them after squeezing so the filling holds together and rolls clean.
Cream cheese: Full-fat is best. Low-fat versions can get watery when heated, which makes the interior looser and more likely to leak.
Breadcrumbs: Plain breadcrumbs give a classic pub-style crust. Panko gives a crunchier, lighter bite. Either works—just coat evenly.
Oil: Use a neutral oil with a higher smoke point (vegetable, canola, peanut). Olive oil is not the move here.
The Game Plan (Step-By-Step, No Guessing)
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Brown the Sausage (Flavor Foundation):
Cook sausage in a skillet over medium heat until fully browned and crumbly. Break it up small—big chunks make the balls harder to roll and can cause weak spots.
Drain excess grease and let it cool for a few minutes. If the sausage is piping hot, it will melt the cream cheese too early. -
Prep the Kraut (The Make-or-Break Step):
Drain sauerkraut, then wrap it in a clean kitchen towel (or several paper towels).
Squeeze hard until it’s noticeably drier—this is the difference between “perfect” and “blowout.”
Chop finely so the kraut distributes evenly and the filling holds together without stringy pieces poking out. -
Build the Filling (Uniform Matters):
In a large bowl, combine sausage, dry chopped kraut, softened cream cheese, minced onion, Dijon, garlic powder, paprika, plus a pinch of salt and black pepper (optional but recommended).
Mix until the cream cheese disappears into the sausage and everything looks evenly combined—no streaks of plain cream cheese. -
Chill for Control (Don’t Skip):
Cover and refrigerate the mixture for at least 30 minutes. This firms it up so you can roll smooth balls.
If your kitchen is warm or the mixture still feels soft, chill 45 minutes. A firmer mix = easier breading and fewer cracks. -
Roll Consistent Balls (They Fry Evenly):
Scoop and roll into 1-inch balls (about the size of a large grape or small ping pong ball).
Pro tip: slightly damp hands help prevent sticking. If cracks appear, smooth them now—cracks become leaks in the fryer. -
Set Up a Breading Station (Assembly Line):
Place flour in one bowl, beaten eggs in another, breadcrumbs in a third.
Dredge each ball in flour (shake off excess), dip in egg, then roll in breadcrumbs until fully coated.
For extra crunch and extra insurance, you can do egg + crumbs one more time (double breading). -
Heat Oil to 350°F (The Sweet Spot):
Heat 2–3 inches of oil in a heavy pot or deep skillet. Use your thermometer and hold it around 350°F.
If the oil drops below 340°F, the coating absorbs oil and gets heavy. If it rises above 360°F, the crust browns too fast. -
Fry in Batches (No Overcrowding):
Fry 6–8 balls at a time for about 2–3 minutes, turning occasionally, until deep golden brown.
Transfer to a paper towel–lined tray or a wire rack. Let them rest 2–3 minutes before serving—centers are molten.
Dipping Sauce Lineup (Ohio Classics)
These are built for dipping. Serve at least one sharp sauce that cuts the richness:
- Spicy brown mustard: the most traditional and the easiest win.
- Cocktail sauce: old-school Akron bar style.
- Beer mustard: perfect for tailgates and pairs with the fried crust.
Make-Ahead + Storage (So You Can Actually Tailgate)
Make ahead: You can mix the filling and roll the balls up to 24 hours in advance. Keep covered and chilled.
Freeze (best method): Bread the balls, place on a tray to freeze solid, then move to a freezer bag. Fry from frozen—just add about 60–90 seconds to the cook time while keeping oil near 350°F.
Reheat: For already-fried balls, reheat on a baking sheet in a hot oven until crisp again. Microwaving makes them soft.
Method 2: The Tailgate (Feeds 50+)
Scaled for the parking lot. Yields ~90–110 balls depending on size.
If you’re bringing sauerkraut balls to a real Ohio tailgate, you don’t bring a “cute” appetizer. You bring volume. This batch is built to travel, hold heat, and disappear fast.
The Big Roster
- 3 lb pork sausage
- 6 cups sauerkraut (drained, then squeezed dry)
- 24 oz cream cheese (3 blocks)
- 1½ cups onion, minced
- 3 tbsp Dijon or spicy brown mustard
- 3 tsp garlic powder + 1½ tsp paprika
- 3 cups flour
- 8 eggs, beaten
- 6 cups breadcrumbs or panko
Tailgate Execution Strategy
- ❄️ The “Fry Ahead” Move (Recommended): Fry at home, cool fully, and transport in foil pans. Reheat on the grill (indirect heat) until hot and crisp again.
- 🔥 The “Fry On-Site” Move (Hardcore): Bread them at home and keep chilled. Fry fresh at the tailgate in a dutch oven or fryer setup. People will gather immediately.
- 🧠 The “Two Sauce” Rule: Bring one mustard-based sauce and one cocktail-style sauce. It doubles perceived variety without doubling your work.
Make half the batch with panko for extra crunch and half with plain breadcrumbs for classic bar texture. Label the pans “CRUNCH” and “CLASSIC.” Easy variety, zero confusion.
Pro-Tips & Audibles
Pro-Tip (Tailgate Gold)
Dry sauerkraut is the difference between success and disaster. If you think it’s dry, squeeze once more. Moisture causes leaks, weak breading, and oil splatter.
Bonus: After breading, rest the balls in the fridge for 10 minutes before frying. It helps the coating adhere and reduces blowouts.
The Buckeye Audible (Beer Cheese)
Swap half the cream cheese for a thick beer cheese dip (the kind you’d actually dip pretzels into). You’ll get a sharper, richer center that feels like it belongs at a stadium concession stand.
If you do this, chill the mixture a little longer before rolling so the filling stays firm.
Section VI: Common Mistakes (Penalties 🚩)
- Wet sauerkraut (causes leaks and blowouts).
- Skipping chill time (the filling smears and won’t hold shape).
- Overcrowding the pot (oil temp drops, results turn greasy).
- Guessing oil temperature (use a thermometer).
- Using maple sausage (too sweet; keep it savory).
Final Whistle
From Akron bars to Canton tailgates, Sauerkraut Balls have earned their place in the Ohio appetizer hall of fame. They’re salty, rich, tangy, and built for sharing. Keep the kraut dry, keep the oil steady, and you’ll end up with that perfect Ohio bite: crisp outside, creamy center, and just enough tang to make you grab another.
Frequently Asked Questions
Why did my sauerkraut balls fall apart?
The mixture was likely too wet or not chilled long enough. Squeeze the sauerkraut bone-dry, chill the filling, and keep oil near 350°F so the crust sets quickly.
Can I freeze them?
Yes. Bread them, freeze on a tray until solid, then store in a freezer bag. Fry directly from frozen—add about 60–90 seconds while keeping oil temperature steady.
What sauce goes with them?
Spicy brown mustard and cocktail sauce are the two most classic options. Beer mustard is also excellent if you want a tailgate vibe.
Can I bake or air-fry them instead?
You can, but you won’t get the same pub-style crunch. For best results without deep frying, spray breaded balls with oil and cook until deeply browned, turning halfway through. They’ll be tasty—just different from the Akron classic.