I recently obtained this Sauerkraut Balls recipe from my aunt, by way of my grandmother. My husband was professing his love for sauerkraut, and I recalled the sauerkraut balls that this aunt used to make around the holidays. I remembered them being really addictive little bread balls filled with sauerkraut and bacon, but couldn’t remember much past that – it had been 2 decades since I’d had one!
So, after a couple of calls, I received an email with the vague recipe. I *immediately* set about making a batch for my husband. Between the bread, kraut, and bacon, I think he was about to start foaming at the mouth if I didn’t get right on it!
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Gently mix together warm water, sugar, and yeast. Allow to sit for 10 minutes.
In a large bowl, mix together flour and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water.
Mix until everything is well incorporated, then knead lightly for 2 minutes.
Place dough in a large, greased bowl. Cover and allow to rise for 1 hour, or until doubled in size.
As you are waiting for the dough to rise, prepare the filling:
Cook bacon & onions until bacon is almost cooked, but not crispy. Add sauerkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool.
Assemble the sauerkraut balls:
Roll dough out to an even 1/4″ thickness. Cut rounds that are between 3″-4″ in diameter.
On the center of each round, place a mound of about 1 Tbsp filling. Gather edges of the round and seal the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, and place on a lightly greased / sprayed baking sheet. Repeat with the rest of the dough/filling, leaving at least 2″ between dough balls.
Loosely cover cookie sheets with plastic wrap, and allow to rise another hour.
Heat oven to 350F. Remove pastic wrap from cookie sheets, bake for 25 minutes, or until golden. Remove from oven and brush liberally with melted butter.
Great served hot, fresh out of the oven, cold, or even reheated. IF they last that long.
* Note: I like to wear latex gloves for assembly. Spraying hands with pan spray is also a good idea.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.