Brat Sausage Sauerkraut Balls Recipe (Fried or Air Fried)

The perfect appetizer for Oktoberfest (or any party), this Brat Sausage Sauerkraut Balls recipe is a unique and tasty treat! Made with crumbled sausage, seasoned sauerkraut, and cream cheese- breaded and fried to perfection, with a tangy mustard dipping sauce.

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Easy German-inspired Brat Sausage Sauerkraut Balls recipe

A staple at German beer gardens, these delicious sauerkraut balls (or German sausage balls) are a unique and delicious snack perfect for parties or an Oktoberfest celebration!

Ingredients

Here's everything you'll need to make this delicious Brat Sausage Sauerkraut Balls Recipe:

• A can of sauerkraut. You'll drain this of all it's liquid, and chop it finely so its easily incorporated into the mixture.
• Some thinly sliced scallions, for a pop of herby freshness.
• ½ a block of cream cheese, at room temperature.
• A few links of Bratwurst sausage- casings removed.
• Caraway seeds.
• Panko breadcrumbs. These will go into the Sauerkraut Ball mixture, as well as be used to bread them before frying.
• One 12 oz lager style beer. This will both flavor the cooked Bratwurst and Sauerkraut, as well as be mixed into the eggs when dredging.
• All-purpose flour, for dredging.
• A couple eggs.
• Mayonaise, as the basis for the tangy mustard dipping sauce.
• Apple cider vinegar. I always opt for organic, as I feel it has a better flavor profile.
• Whole grain mustard / stone ground mustard. You could also use Dijon mustard.
• Fresh minced garlic.

How to make the Brat Sausage Sauerkraut Balls recipe

1. Remove Bratwurst from casing and cook in a medium non stick skillet, over medium heat -breaking up as you go, 5-6 minutes, until well browned and cooked through.
2. Drain sauerkraut through a fine mesh sieve of strainer until most liquid is removed, and chop well. 
3. When sausage is browned, add sauerkraut, caraway seeds, all but ¼ cup of the beer, and salt and pepper. (Reserve ¼ cup of beer for dredging). 
4. Cook the sauerkraut mixture for 12-15 minutes, until liquid is evaporated. 
5. Add the softened cream cheese, panko and scallions to a large mixing bowl. 
6. Add cooked bratwurst and sauerkraut mixture to the bowl, and mix until well combined. 
7. Line a baking sheet with parchment paper. 
8. Using a tablespoon measure of cookie scoop, shape sauerkraut mixture into balls, and transfer to the parchment lined sheet. 
9. Refrigerate for at least 1 hour, or up to overnight. 
10. Whisk together beer and eggs. 
11. Dip each ball in flour, then in beer and egg mixture, then into panko breadcrumbs. 
12. Set aside on a parchment lined baking sheet. 

Frying

1. Heat 3” oil for on high for 2-5 minutes. 
2. Fry Sauerkraut balls in batches, for 2-3 minutes a side. 
3. Transfer to baking sheet lined with wire rack or paper towels to drain. 

Making the Sauerkraut Balls in the Air Fryer

Spray dredged and formed Sauerkraut balls with cooking spray and air fry at 380 degrees for 8-10 minutes.

Making the Mustard Dipping Sauce

Add the mayonnaise, apple cider vinegar, mustard and garlic to a small bowl and whisk to combine. Set aside or refrigerate until ready to serve. 

Serving the Sauerkraut Balls

These Sauerkraut Balls are best served right after frying or air frying, with a side of the Whole grain mustard sauce. If you aren't a fan of mustard, you could also try hot sauce or ranch for dipping!

Tools for the perfect Sauerkraut Balls

• Sheet pans and a wire rack, for draining the balls after frying. Alternatively, you could drain them on paper towels.
• An ice cream / cookie scoop of tablespoon measure, for forming the Sauerkraut Balls.
• A cast iron skillet or air fryer, for frying the Sauerkraut Balls.
• A few good mixing bowls.
• A sharp knife and cutting board.
• A large skillet (preferably nonstick).
• Parchment paper, for laying the sauerkraut balls on when chilling/forming.

Storing and reheating

To store, place cooled Sauerkraut Balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350 degree oven until warmed through, or air fry at 350 for 3-5 minutes.

More German Inspired recipes

If you love this Brat Sausage Sauerkraut Balls Recipe, you'll love these German-inspired recipes, too!

• Mushroom Strudel with Leeks and Parmesan
• Homemade German Spaetzle Noodles with Cabbage and Bacon
• Schnitzel Burgers with Muenster Cheese on Pretzel Buns
• Warm German Style Bacon Potato Salad
• Parmesan & Pretzel Crusted Pork Schnitzel with Quick Mushroom Gravy

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