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Sauerkraut Balls

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Sauerkraut Balls are a German-American appetizer made with bratwurst, sauerkraut, cream cheese, and spices, coated in breadcrumbs and fried until golden and crispy. Perfect for parties, game days, or festive gatherings.

Ingredients

2 bratwursts, removed from casings and crumbled

4 tbsp minced onion

1 (14-ounce) can sauerkraut, drained and finely chopped

1 cup + 1 tbsp seasoned breadcrumbs

Salt and pepper, to taste

1/4 tsp garlic powder

2 tsp dried parsley

4 oz cream cheese

1 heaping tsp stone ground mustard

1/3 cup flour

2 eggs

1/4 cup milk

Vegetable oil, for frying

Instructions

  1. In a skillet, cook the crumbled bratwurst with minced onion until browned and cooked through. Drain excess fat and let cool slightly.
  2. In a mixing bowl, combine bratwurst mixture with chopped sauerkraut, 1 tbsp breadcrumbs, garlic powder, parsley, cream cheese, mustard, salt, and pepper. Mix until combined.
  3. Shape mixture into 1-inch balls and place on a tray. Refrigerate for at least 30 minutes to firm up.
  4. Set up breading station: flour in one dish, whisked eggs and milk in another, and remaining breadcrumbs in a third.
  5. Roll each sauerkraut ball in flour, dip in egg mixture, then coat with breadcrumbs.
  6. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
  7. Fry sauerkraut balls in batches for 3–4 minutes until golden brown. Drain on paper towels.
  8. Serve warm with mustard or dipping sauce of choice.

Notes

Chill balls before frying to help them hold shape.

Can be baked at 375°F (190°C) for 20–25 minutes instead of frying.

Freeze before cooking for longer storage; fry or bake from frozen.

Stone ground mustard is the classic dip, but honey mustard or horseradish sauce works well too.

Use gluten-free breadcrumbs and flour for a gluten-free version.

Nutrition

Find it online: https://justsosavory.com/sauerkraut-balls/