These crispy Sauerkraut Balls are made with bratwurst, tangy sauerkraut, cream cheese, beer, and caraway seeds, then coated in crunchy panko and fried until golden. Serve them with an easy whole grain mustard dipping sauce for an Oktoberfest appetizer, game day snack, or party food that’s definitely not the same old thing.
If you’re planning an Oktoberfest spread, add my Reuben Egg Rolls, Homemade Sauerkraut recipe, or Beer Cheese Soup recipe to the menu.
And if you’d rather skip the pot of oil, this Sauerkraut Balls recipe works in the air fryer, too.
Recipe Summary: Crispy Sauerkraut Balls
- ✅ Recipe Name: Crispy Sauerkraut Balls
- 🕒 Ready In: 45 minutes
- 👪 Serves: 25 Balls
- 🍽 Calories: 130 per serving
- 🥣 Main Ingredients: Bratwurst, sauerkraut, cream cheese, beer, panko breadcrumbs
- 📖 Dietary Info: Make-ahead friendly, air fryer option
- ⭐ Why You'll Love It: Crispy on the outside and creamy, savory, and tangy inside, these Sauerkraut Balls are a fun Oktoberfest appetizer, game day snack, or party food with plenty of bratwurst and sauerkraut flavor.
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These Crispy Sauerkraut Balls are one of my favorite appetizers when I want something a little different for game day, Oktoberfest, or a party. Bratwurst, tangy sauerkraut, cream cheese, beer, and caraway seeds are rolled into bite-sized balls, coated in crunchy panko, then fried or air fried until golden and crispy.
The creamy, savory filling and crunchy coating are especially good with the whole grain mustard dipping sauce. If you’re leaning into the bratwurst-and-beer situation, make my Oven Baked Brats next, or try my Reuben Egg Rolls for another crispy, sauerkraut-loaded appetizer.
Why you'll love this recipe
- Crispy outside, creamy inside. The panko coating gets golden and crunchy, while the bratwurst, sauerkraut, and cream cheese filling stays rich and tender.
- Big bratwurst and sauerkraut flavor. Beer, caraway seeds, and tangy sauerkraut give these way more personality than your average party appetizer.
- Fried or air fried. Go all-in with the fryer, or make them in the air fryer for an easier option.
- Great for parties. These are easy to grab, dip, and share, which makes them perfect for Oktoberfest, game day, or holiday get-togethers.
- Make-ahead friendly. You can shape the balls ahead of time and chill them until you're ready to bread and cook.
Jump to:
Key Ingredients
- Sauerkraut. Drain it very well and chop it finely so it mixes evenly into the filling. For even more savory flavor, use my Homemade Sauerkraut recipe.
- Bratwurst. Remove the casings before cooking. This gives the sauerkraut balls their savory sausage flavor.
- Cream cheese. Helps bind the filling and keeps the center creamy.
- Lager Beer. Adds flavor to the bratwurst and sauerkraut mixture and is also used in the egg wash. I also use it to add flavor to my Pork and Sauerkraut.
- Caraway seeds. These add a warm, earthy flavor with a subtle licorice-like note that pairs really well with bratwurst and sauerkraut.I also use caraway in my Cabbage Soup with Sausage, where it pairs with kielbasa, cabbage and potatoes.
- Panko breadcrumbs. Used both in the filling and for the crispy outer coating.
- Whole grain mustard. The base of the tangy dipping sauce; Dijon works too.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Use a different sausage | You can swap the bratwurst for kielbasa or another fully cooked smoked sausage. Finely chop or pulse it in a food processor, then add it to the pan with the sauerkraut, beer, and caraway just long enough to heat through and let the beer cook down. Since smoked sausage is already cooked, there’s no need to brown it like raw bratwurst. |
| Change the mustard | Dijon works well in place of whole grain mustard if you want a smoother, sharper dipping sauce. |
| Make them spicier | Add a little cayenne, crushed red pepper, or hot mustard to the filling or dipping sauce. |
| Try a different beer | A lager keeps the flavor mild, but a pilsner or light amber beer also works well. |
| Air fry instead of deep frying | Spray the breaded sauerkraut balls well with cooking spray and air fry until golden and crisp. |
| Add cheese | A little shredded Swiss or sharp cheddar can be mixed into the filling for an extra savory bite. |
How to make Sauerkraut Balls
- Step 1: Cook the bratwurst and sauerkraut mixture. Remove the bratwurst from the casings and brown it in a skillet, breaking it up as it cooks. Add the drained, chopped sauerkraut, caraway seeds, beer, salt, and pepper, then cook until the liquid has evaporated.
- Step 2: Form and chill the sauerkraut balls. Mix the cooked bratwurst and sauerkraut with softened cream cheese, panko, and scallions. Scoop into balls, place on a parchment-lined baking sheet, and refrigerate for at least 1 hour or up to overnight.
- Step 3: Bread the chilled balls. Dip each sauerkraut ball in flour, then the beer and egg mixture, and finally panko breadcrumbs, coating well on all sides.
- Step 4: Deep fry until golden. Fry the sauerkraut balls in batches until crisp and golden brown, then transfer to a wire rack or paper towel-lined baking sheet to drain.
- Step 5: Or air fry. For an air fryer option, spray the breaded sauerkraut balls generously with cooking spray and air fry at 380°F for 8–10 minutes, turning halfway through if needed.
- Step 6: Serve hot with the whole grain mustard dipping sauce.
Expert Tips
- Drain the sauerkraut well. Excess liquid can make the filling too wet and harder to shape.
- Cook off the beer. Let the bratwurst and sauerkraut mixture cook until the liquid has evaporated before mixing the filling together.
- Don't skip the chill. Refrigerate the formed sauerkraut balls for at least 1 hour, or up to overnight. Cold balls are much easier to bread and hold together better while cooking.
- Keep them the same size. A tablespoon measure or small cookie scoop makes quick work of forming the balls and helps them cook evenly.
- Bread them while they're cold. Work straight from the refrigerator when coating them in flour, egg, and panko.
- Cook in batches. Whether frying or air frying, give the sauerkraut balls some room so they can get crispy instead of steaming.
- Give air-fried balls a good spray. Coat the breading well with cooking spray before air frying to help the panko brown and crisp.
Sauerkraut Balls FAQs
Akron, Ohio is especially famous for sauerkraut balls, where they’ve been a longtime restaurant, party, and holiday staple. Akron even named the sauerkraut ball its official food. The exact origin is debated, though, with some research tracing early versions to the Cleveland area.
Sauerkraut balls are more of an indulgent appetizer than a health food, especially when deep fried. This version contains bratwurst, cream cheese, breadcrumbs, and sauerkraut. Air frying is a good option if you want the crispy coating without cooking them in several inches of oil.
Not exactly. Sauerkraut, bratwurst, and caraway have strong Central European and German associations, but the sauerkraut balls we know today are generally considered an Ohio regional specialty, rather than a traditional German dish. Their exact history is disputed, with both German and Polish immigrant influences often cited.
Yes! Sauerkraut balls are strongly associated with Ohio, especially Akron and Northeast Ohio, although you'll also find versions around Cincinnati. They became a popular appetizer in Ohio restaurants, bars, holiday gatherings, and Oktoberfest celebrations.
Yes. Form the sauerkraut balls and refrigerate them for at least 1 hour or up to overnight before breading and cooking. Chilling also helps them hold their shape.
Yes. Spray the breaded sauerkraut balls generously with cooking spray and air fry at 380°F for 8–10 minutes, turning halfway through if needed, until golden and crispy.
What to Serve with Sauerkraut Balls
These Sauerkraut Balls are best served hot and crispy with the whole grain mustard dipping sauce. If mustard isn't your thing, ranch or hot sauce works too.
For a full Oktoberfest-inspired meal, serve them alongside my Oven Baked Brats and Warm German Potato Salad. The tangy bacon and vinegar dressing on the potatoes works especially well with the bratwurst and sauerkraut flavors.
Or really commit to the beer situation and serve them with a bowl of my Beer Cheese Soup recipe for a cozy fall meal or game day spread.
Storing and reheating
- Refrigerator. Let leftover Sauerkraut Balls cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Oven. Reheat at 350°F until hot and crispy.
- Air fryer. Air fry leftovers at 350°F for 3–5 minutes, or until heated through and crisp again.
- Skip the microwave if you can. It'll warm them up, but the panko coating won't stay nearly as crispy as it will in the oven or air fryer.
More Oktoberfest-Inspired Recipes
If you tried these Sauerkraut Balls or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Crispy Sauerkraut Balls Recipe
Equipment
- sheet pan/baking sheet
- wire rack (or paper towels)
- skillet or air fryer
Ingredients
Sauerkraut Balls
- 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
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon caraway seeds
- ¾ cup panko breadcrumbs
- 1 12 oz lager style beer (reserve ¼ cup for dredging)
Breading
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 2 eggs, beaten
- ¼ cup lager style beer
Mustard Dipping Sauce:
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar , (preferably organic)
- 2 tablespoon whole grain mustard / stone ground mustard
- 2 cloves garlic, minced
Instructions
- Remove the bratwurst from the casings. Cook in a medium nonstick skillet over medium heat for 5–6 minutes, breaking it up as it cooks, until well browned and cooked through.
- Drain the sauerkraut in a fine-mesh sieve or strainer until most of the liquid is removed, then finely chop.
- Add the sauerkraut, caraway seeds, salt, pepper, and all but ¼ cup of the beer to the browned bratwurst. Reserve the remaining ¼ cup beer for dredging.
- Cook for 12–15 minutes, or until the liquid has evaporated.
- Add the softened cream cheese, panko, and scallions to a large mixing bowl.
- Add the cooked bratwurst and sauerkraut mixture and mix until well combined.
- Line a baking sheet with parchment paper.
- Using a tablespoon measure or cookie scoop, form the mixture into balls and place them on the prepared baking sheet.
- Refrigerate for at least 1 hour, or up to overnight.
- Whisk together the reserved beer and eggs.
- Dip each ball first in flour, then in the beer and egg mixture, and finally in the panko breadcrumbs.
- Transfer the breaded sauerkraut balls to a parchment-lined baking sheet.
To Fry:
- Heat 3 inches of oil over high heat for 2–5 minutes.
- Working in batches, fry the sauerkraut balls for 2–3 minutes per side.
- Transfer to a baking sheet fitted with a wire rack, or a paper towel-lined baking sheet, to drain.
To Air Fry:
- Spray the breaded sauerkraut balls with cooking spray and air fry at 380°F for 8–10 minutes. Work in batches, and do not overcrowd the basket for even browning.
Make the Mustard Sauce:
- Add the mayonnaise, apple cider vinegar, mustard, and garlic to a small bowl and whisk until combined. Set aside or refrigerate until ready to serve.
Notes
- Drain the sauerkraut very well and finely chop it before adding it to the filling.
- Let the bratwurst and sauerkraut mixture cook until the beer has evaporated so the filling isn't too wet.
- Chill the formed balls for at least 1 hour before breading. This helps them hold their shape while cooking.
- For air frying, spray the breaded sauerkraut balls generously with cooking spray and cook at 380°F for 8–10 minutes, turning halfway through if needed.
- The formed balls can be refrigerated overnight before breading and cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or air fryer until hot and crispy.
Sharon says
These are so ridiculously good with the mustard sauce. I love the little hit of caraway with the bratwurst and sauerkraut — definitely one of those appetizers that disappears fast.
Catherine says
We loved these even though I screwed up and added the panko to the flour for the breading. They still turned out great! Loved the idea of adding the egg to the beer...it worked! We air fried these on parchment sprayed with olive oil cooking spray and then sprayed the balls on top. The sauce was great too...used Dijon because that was all I had and added a dollop of sour cream to it also. Great recipe...will make it again!
Sharon Farnell says
Awesome, Catherine! So happy you enjoyed the recipe!
Mark Letcher says
We loved the recipe. If you want a picture let me know. It was delicious. I also made a potato one as well. Thanks for sharing!
Sharon Farnell says
So happy to hear, Mark! I would love a photo too 🙂