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Brat Sausage Sauerkraut Balls Recipe (Fried or Air Fried)
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5 from 2 votes

Brat Sausage Sauerkraut Balls Recipe (Fried or Air Fried)

Prep Time20 minutes
Cook Time25 minutes
Chilling time1 hour
Total Time45 minutes
Course: Appetizer
Servings: 25

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