Brat Sausage Sauerkraut Balls Recipe (Fried or Air Fried)

5 from 2 votes

Brat Sausage Sauerkraut Balls Recipe (Fried or Air Fried)

Brat Sausage Sauerkraut Balls- made with crumbled sausage, seasoned sauerkraut, and cream cheese- breaded and fried to perfection, with a tangy mustard dipping sauce.

Prep Time20

Cook Time25

Chilling time1

Total Time45

Course: Appetizer

Cuisine: German

Keyword: beer, bratwurst, cream cheese, sauerkraut

Servings:

Calories: 130kcal

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

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, form the 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.
To Fry:
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.
To Air Fry:
1. Spray dredged and formed Sauerkraut balls with cooking spray and air fry at 380 degrees for 8-10 minutes.
Making the Mustard Sauce:
1. 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.
Makes about 25 Sauerkraut Balls

Nutrition