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Bratwurst and Sauerkraut Balls with Mustard Dipping Sauce Recipe

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★★★★★

4.6 from 129 reviews

Delicious Brat Sausage Sauerkraut Balls combine savory browned bratwurst, tangy sauerkraut, cream cheese, and panko breadcrumbs into crispy, golden-fried or air-fried bite-sized appetizers. Paired with a zesty mustard dipping sauce made from mayo, apple cider vinegar, whole grain mustard, and garlic, these flavorful bites are perfect for parties or game day snacks.

Ingredients

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Sauerkraut Ball Mixture

  • 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)

Dredging and Coating

  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • 2 eggs, beaten
  • 1/4 cup lager style beer (reserved from above)

Mustard Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp apple cider vinegar (preferably organic)
  • 2 tbsp whole grain mustard / stone ground mustard
  • 2 cloves garlic, minced

Instructions

  1. Prepare the Sausage: Remove bratwurst from casings. In a medium non-stick skillet over medium heat, cook the sausage while breaking it up with a spoon. Continue cooking for 5-6 minutes until it is browned and cooked through.
  2. Prepare the Sauerkraut: Drain the can of sauerkraut thoroughly using a fine mesh sieve or strainer to remove excess liquid. Chop the sauerkraut finely.
  3. Cook Sauerkraut Mixture: Add the chopped sauerkraut, caraway seeds, salt, pepper, and all but 1/4 cup of the lager beer to the skillet with the browned sausage. Cook over medium heat for 12-15 minutes, stirring occasionally, until the liquid has mostly evaporated. Reserve 1/4 cup beer for later use in dredging.
  4. Mix Ingredients: In a large mixing bowl, combine the softened cream cheese, panko breadcrumbs, and sliced scallions. Add the cooked bratwurst and sauerkraut mixture to this bowl and mix everything thoroughly until well combined.
  5. Form the Balls: Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, form the mixture into small balls and place them evenly spaced on the prepared sheet. Refrigerate the balls for at least 1 hour or up to overnight to firm up.
  6. Prepare Dredging Station: In a bowl, whisk together the reserved 1/4 cup beer and beaten eggs. Set up three separate shallow containers: one with flour, one with the beer-egg mixture, and one with the 2 cups panko breadcrumbs for coating.
  7. Dredge the Balls: Remove the sauerkraut balls from the fridge. Dip each ball first in the flour, then in the beer and egg mixture, and finally coat with panko breadcrumbs. Place the coated balls on a parchment-lined baking sheet and set aside.
  8. Fry Method: In a deep pot or frying pan, heat 3 inches of oil on high for 2-5 minutes until hot. Fry the sauerkraut balls in batches for about 2-3 minutes on each side or until golden brown and crispy. Transfer the fried balls to a paper towel-lined baking sheet to drain excess oil.
  9. Air Fry Method: Alternatively, spray the coated sauerkraut balls lightly with cooking spray. Air fry at 380°F (193°C) for 8-10 minutes or until golden and crispy, shaking the basket halfway through cooking for even crisping.
  10. Make Mustard Sauce: In a small bowl, whisk together the mayonnaise, apple cider vinegar, whole grain mustard, and minced garlic until smooth and well combined. Refrigerate until ready to serve.

Notes

  • You can prepare the sauerkraut balls up to a day ahead and keep them refrigerated before coating and frying or air frying.
  • Adjust the spiciness by substituting spicy brown mustard for whole grain mustard in the dipping sauce if desired.
  • For best results, use fresh lager-style beer; avoid light or heavily flavored varieties that might alter the taste.
  • Ensure the oil is hot enough before frying to achieve a crispy texture without absorbing excess oil.
  • If air frying, do not overcrowd the basket to allow proper air circulation and crispiness.

Keywords: bratwurst, sauerkraut balls, appetizer, party food, beer, frying, air fryer

Find it online: https://nayabaker.com/bratwurst-and-sauerkraut-balls-with-mustard-dipping-sauce-recipe/