Crispy Sauerkraut Balls Recipe
These crispy Sauerkraut Balls are the kind of appetizer that disappears fast. Made with bratwurst, tangy sauerkraut, cream cheese, beer, and caraway seeds, they're coated in panko and fried or air fried until golden, then served with a whole grain mustard dipping sauce.
Servings: 25
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
- 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.
Nutrition
Calories: 130kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 224mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 1mg