Introduction

Brat Sausage Sauerkraut Balls are a flavorful appetizer that combines savory bratwurst, tangy sauerkraut, and creamy cheese all wrapped in a crispy coating. Perfect for parties or game day, these bite-sized balls come with a zesty mustard dipping sauce that elevates every bite.

The image shows a white plate with nine golden brown crispy fried balls, arranged in a loose circle, with one cut open to reveal a layered inside of creamy white filling mixed with small pieces of light brown and green herbs. The balls have a rough, crunchy texture on the outside. Small green garnish pieces are scattered around the plate. To the right of the balls, there is a small wooden bowl filled with a creamy white sauce with small black specks, and a dark wooden spoon resting on top of the bowl with a small amount of sauce on its tip. The whole setting is on a white marbled surface with a blurred gray checkered cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 14.5 oz can of sauerkraut, drained and chopped
4 thinly sliced scallions
4 oz cream cheese, softened to room temperature
3 links Bratwurst sausage – casings removed
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp caraway seeds
3/4 cup panko breadcrumbs
1 12 oz lager style beer (reserve 1/4 cup for dredging)
1 cup all-purpose flour
2 cups panko breadcrumbs
2 eggs, beaten
1/4 cup lager style beer
1/2 cup mayonnaise
1 tbsp apple cider vinegar (preferably organic)
2 tbsp whole grain mustard or stone ground mustard
2 cloves garlic, minced

Instructions

Step 1: Remove bratwurst from casings and cook in a medium nonstick skillet over medium heat, breaking up the meat as it cooks. Cook for 5-6 minutes until browned and fully cooked.
Step 2: Drain the sauerkraut in a fine mesh sieve until most of the liquid is removed, then chop it finely.
Step 3: Add the chopped sauerkraut, caraway seeds, salt, pepper, and all but 1/4 cup of the beer to the browned sausage in the skillet. Cook the mixture for 12-15 minutes until the liquid has evaporated. Reserve the 1/4 cup of beer for later.
Step 4: In a large mixing bowl, combine the softened cream cheese, 3/4 cup panko breadcrumbs, and sliced scallions.
Step 5: Add the cooked sausage and sauerkraut mixture to the bowl and mix until everything is well combined.
Step 6: Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, form the mixture into balls and place them on the baking sheet.
Step 7: Refrigerate the formed balls for at least 1 hour or up to overnight to firm up.
Step 8: In a shallow bowl, whisk together the eggs and reserved 1/4 cup beer.
Step 9: Dip each ball first in flour, then in the egg and beer mixture, and finally coat with 2 cups of panko breadcrumbs. Place the dredged balls on a parchment-lined baking sheet.
Step 10: To fry, heat 3 inches of oil in a deep pot over high heat for 2-5 minutes until hot. Fry the sauerkraut balls in batches for 2-3 minutes per side until golden brown. Drain on paper towels or a wire rack.
Step 11: To air fry, spray the balls with cooking spray and air fry at 380°F for 8-10 minutes, turning halfway through until crispy.
Step 12: To make the mustard sauce, whisk together mayonnaise, apple cider vinegar, mustard, and minced garlic in a small bowl. Refrigerate until ready to serve.

Tips & Variations

For an extra crispy coating, double dredge the balls by repeating the egg and panko steps before frying.
You can substitute regular bratwurst with spicy or beer bratwurst for added flavor.
If you prefer, bake the balls in a 375°F oven for about 20 minutes, turning once, instead of frying.
Serve with your favorite spicy mustard or a creamy horseradish sauce for a twist.

Storage

Store leftover sauerkraut balls in an airtight container in the refrigerator for up to 3 days. Reheat by air frying or baking at 350°F for 5-7 minutes to restore crispiness. The mustard sauce can be kept refrigerated for up to one week.

How to Serve

A white plate holds eight golden-brown, crispy, round croquettes with a crunchy texture on the outside. One croquette is cut open at the front left, showing a creamy inside filled with mixed ingredients in light beige and bits of green. Small green garnishes are scattered around the plate. On the right side of the plate, there is a small wooden bowl filled with a white creamy sauce dotted with herbs. A dark wooden spoon rests in the sauce, partially dipped. The plate is placed on a white marbled surface with a gray patterned cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the sauerkraut balls and refrigerate them for up to overnight before breading and frying or air frying. This helps them firm up and hold their shape better.

Can I freeze the sauerkraut balls?

Yes, you can freeze the formed and breaded balls before cooking. Freeze them on a tray until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.