Step 1.  Drain the sauerkraut well in a colander.  

Step 2.  In a large skillet, over Medium-High heat, cook the sausage until browned and cooked through, 4-5 minutes.

Step 3.  Add cream cheese and drained sauerkraut to the pan and mix well to combine.  

Step 4.  Transfer to a resealable container and chill in the freezer until firm enough to scoop, 1 hour.  Every 10 minutes, give it a good stir. 

Step 5.  Pre-heat oven to 375 degrees F and cover a large cookie sheet with parchment paper.

Step 6.  Use a cookie scoop or soup spoon to scoop out the filling and place it on the cookie sheet.  Then roll each scoop into a 1-inch wide ball.

Step 7.  In a shallow bowl, mix together almond flour and parmesan cheese.  Roll the balls in the breading and place them back on the cookie sheet.  Spray the balls with cooking spray. 

Oven Method: Bake for 25-30 minutes until golden brown.  Allow to cool on the cookie sheet for 30 minutes before serving.

Air Fryer Method:  Add sauerkraut balls to the basket of the air fryer in three batches.  Fry for 8-10 minutes at 350 degrees F.  Use a spoon to carefully remove each sauerkraut ball from the air fryer and place them back onto the cookie sheet.  They will be delicate until they have cooled for 30 minutes.