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.
Servings: 16 balls
- 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
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.
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.
* 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.