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Sausage & Sauerkraut Croquettes
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4.67 from 3 votes

Sausage and Sauerkraut Croquettes

Author: Dom Geracia


  • 1 block of cream cheese 8oz
  • 2 cups sauerkraut 16oz, drained
  • 1 pound sausage cooked & crumbled
  • 1 bag of pork rinds 1.75oz
  • ½ cup parmesan cheese


  • Brown sausage in skillet and drain excess fat off
  • In a large mixing bowl, combine cooked sausage, cream cheese and drained sauerkraut.
  • Put mixture into refrigerator for at least an hour, or until you are able to form balls easily.
  • Remove from refrigerator and roll into small, bitesize balls (about an inch in diameter)
  • Pulverize pork rinds and parmesan together (using a food processor is easiest).
  • Roll balls into pork rinds, coating entirely.
  • Place coated balls on baking pan lined with parchment.
  • Transfer baking pan to freezer for at least 2 hours or until hardened.
  • For best result, deep fry in coconut oil or palm shortening until golden brown. These can also be made by baking in the oven at 375 for roughly 30 minutes.
  • Enjoy!