Sauerkraut balls are all-in-one bites of classic German beer garden fare – sauerkraut and bratwurst encased in a crispy, golden brown breading.
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- Read on for relevant tips and step by step pictures of the workflow (2 mins)
Delicious partners to a variety of beer styles these tasty sauerkraut fritters are quite easy to make – whether you prefer them fried or baked. The vegetarian version uses boiled potato and is also delicious.
Ingredients for Sauerkraut Balls
For the filling round up good quality sauerkraut, uncooked bratwurst, onion, breadcrumbs, cream cheese, parsley and seasonings (salt, pepper, garlic powder, cumin, caraway).
For the breading you will need flour, eggs, a bit of beer (sub water or milk) and more breadcrumbs.
How to Make Sauerkraut Balls?
Step 1. Start by browning the bratwurst and diced onion in a skillet (#1 below).
Simply remove the casings and break up the bratwurst with a wooden spatula, right into a skillet. No oil is needed. Be sure the bratwurst is completely cooked and then let the mixture cool down.
TIP: Even though bratwurst is already nicely seasoned, we like to add a bit of extra cumin and ground caraway seed at this stage.
Step 2. Next, mix the drained sauerkraut, bread crumbs, parsley, cream cheese, seasonings, add the cooled bratwurst/onion and mix everything into a coarse paste.
Form into golf sized balls (or a tad smaller) and arrange them onto a parchment paper lined sheet (#4 above).
Refrigerate the sauerkraut balls for about 30 minutes before you proceed with the breading and cooking steps .
Refrigerate shaped sauerkraut balls before breading and cooking.
Once they have firmed up proceed to bread and cook them as shown below.
NOTE: We like to make our egg wash by adding a bit of beer to the beaten eggs (#1 image grid above), but you can use water, soda water or milk instead.
Step 3. Roll in flour, dip in egg wash and coat with bread crumbs (use Panko for crispiest results). Fry the sauerkraut balls, allow them to drain on paper towel lined plate and serve.
Baked Version
To bake sauerkraut balls instead of frying them place them on a parchment paper lined baking sheet and cook in a 375 F oven. Depending on the calibration of your oven it may take 15 to 20 minutes.
With or Without the Sausage
For a vegetarian version of sauerkraut balls simply substitute the bratwurst with two medium sized, boiled, peeled and grated potatoes. Soften the diced onion in 1 tbsp of cooking oil, mix with the grated boiled potatoes, season with salt and a bit of cumin/caraway seed and proceed with the recipe as given.
Sauerkraut Balls Dipping Sauce Ideas
If you want to go classic look no further than mustard.
We like to serve ours with beer mustard and/or honey mustard – both are very complimentary to the flavors of the crispy sauerkraut balls. Sweet Bavarian mustard or creamy horseradish mustard are other options.
We also like them with Thousand Island dressing (or a variation thereof).
Can You Make Ahead and Freeze Sauerkraut Fritters?
Yes, you absolutely can. You can freeze the already breaded balls for up to three months. Be sure to thaw them completely in the refrigerator before frying or baking them.
Check out our collection of Beer Garden Menu recipes or our Cooking with Beer recipes.
Sauerkraut Balls
Crispy, golden brown breading encases sauerkraut and cooked bratwurst bound with cream cheese. Sauerkraut balls are a delicious all-in-one appetizer that partner great with beer.
Ingredients
- 3 links (about 1/2 lb) uncooked bratwurst, casings removed
- 1 onion, medium sized, diced
- 1 1/2 cup sauerkraut, drained
- 2 tbsp bread crumbs
- 1 tbsp parsley, finely chopped
- 3 tbsp cream cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 4 tbsp flour
- 2 eggs
- 1/4 cup beer (sub with water or milk)
- 1 cup Panko breadcrumbs
- cooking oil as needed for deep frying
Instructions
- In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
- In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
- Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
- Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
To Deep Fry
- Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
- Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
- Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
To Bake
- Heat oven to 375 F.
- Bread the chilled sauerkraut balls, arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.
Notes
* Optional - bratwurst is already seasoned, but if you desire more pronounced flavors you can add a pinch or two of cumin and/or ground caraway seeds at this stage.
If frying do not overcrowd frying pan, the temperature of the cooking oil will drop. Try to keep it around 350 F for best results.
Serve with honey mustard or Bavarian whole grain mustard.
Nutrition Information:
Yield: 16 Serving Size: 4Amount Per Serving: Calories: 124 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 38mg Sodium: 470mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
Richelle M says
Can you make these up ahead of time and freeze then fry or bake at a later time?
CraftBeering says
Absolutely – do refrigerate them first, then freeze in an air tight container. When ready to cook them, thaw in the fridge overnight then proceed with the breading steps as per the recipe.
Chris says
Hello, I am wondering if these would be able store in a crockpot for travel to a party?
CraftBeering says
Hi Chris, hmm…tricky. Most likely they will get soggy and the crust will not deliver. How about you make them all the way, breaded and all, up to step #4 in the recipe card, then transport them to the party in a cooler bag or similar and then bake them there? If it is an option to use their oven, it won’t take long…You could arrange them on baking sheet(s) with a sheet of parchment paper underneath and covered with another one, all that wrapped in plastic so they don’t move around while you are driving and then bake at the party. Possibly the best solution. Also – since you won’t know their oven too well, watch them closely and about 10 mins in turn them around so they bake evenly, plus you will know by how the breading looks if you want to leave them longer than total of 20 mins or shorten the total time, or lower the oven temp a bit. Otherwise I would try to layer the crock pot with parchment paper and place them in layers, but regardless the crust will ‘take damage’.
CraftBeering says
Just thought of another suggestion. If you make them all the way, then transport in crock pot with parchment paper you could try to warm them up in their oven at 200 F for about 5 mins (on a baking sheet, lined with parchment paper). This might help to remedy the crust situation:)
Nicoletta De Angelis Nardelli says
Thank you for the vegetarian option, so both Loreto and I can be happy with our yummy fried sauerkraut balls! I always say you can give me anything deep fried, but if it is this delicious, way better 😉 !
Kelsie | the itsy-bitsy kitchen says
I’m obsessed with sauerkraut but I’ve never seen these before! I can only imagine how much I’d love fried and breaded kraut :). I need to try these soon!
Dawn - Girl Heart Food says
My husband (and, of course, me) would absolutely LOVE these. We are HUGE sauerkraut fans over here so fried in a crispy, bite-sized ball sounds so delicious! Happy Holidays, my friends 🙂
Marvellina|What To Cook Today says
I’m so going to try this! I LOVE sauerkraut and this sauerkraut balls idea is just brilliant! I’m imagining dipping them into spicy sambal sauce LOL!
CraftBeering says
Mmm, spicy sambal sounds so good as the dip of choice! Thank you, Marvellina!