Sauerkraut Balls: A Crispy and Flavorful Appetizer
If you love savory, crispy bites with a tangy twist, these Sauerkraut Balls are the perfect appetizer to try. Packed with bratwurst, sauerkraut, and creamy cheese, these golden bites are a great addition to any party platter or game day spread. Whether you deep fry them for a crunchy treat or opt for a lighter baked version, sauerkraut balls are easy to make and full of flavor.
Let’s get started with this irresistible recipe!
Ingredients:
- 3 links (about ½ lb) uncooked bratwurst, casings removed
- 1 medium-sized onion, diced
- 1½ cups sauerkraut, drained
- 2 tbsp breadcrumbs
- 1 tbsp parsley, finely chopped
- 3 tbsp cream cheese
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 4 tbsp flour
- 2 eggs
- ¼ cup beer (or substitute with water or milk)
- 1 cup Panko breadcrumbs (you might need extra)
- Cooking oil for deep frying (if frying)
Directions:
1. Cook the Bratwurst and Onion: In a skillet over medium heat, brown the bratwurst, breaking it up into small pieces with a wooden spatula as it cooks. Once browned, add the diced onion and cook until softened, about 5 minutes. Remove the skillet from the heat and allow the mixture to cool.
2. Combine the Filling: In a large mixing bowl, combine the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt, pepper, garlic powder, and the cooled bratwurst and onion mixture. Mix thoroughly until everything is well incorporated.
3. Shape and Chill: Using your hands, form the mixture into golf ball-sized balls and place them on a baking sheet. Refrigerate the sauerkraut balls for 30 minutes to allow them to firm up.
4. Set Up a Breading Station: While the sauerkraut balls chill, set up your breading station with three bowls:
- One bowl for the flour.
- One bowl for the eggs, beaten with beer (or water/milk).
- One bowl for the Panko breadcrumbs.
5. Coat the Sauerkraut Balls: Remove the chilled sauerkraut balls from the refrigerator. Dredge each ball in flour, then dip it in the egg mixture, and finally roll it in Panko breadcrumbs until fully coated. Place the coated balls back on the baking sheet.
6. Fry or Bake:
To Deep Fry: Heat oil in a deep frying pan or pot to 350°F (175°C). Working in batches, fry the sauerkraut balls for about 3-4 minutes, or until they are golden brown and crispy. Remove them from the oil with a slotted spoon and drain on paper towels.
To Bake: Preheat your oven to 375°F (190°C). Place the breaded sauerkraut balls on a parchment-lined baking sheet. Bake for 20 minutes, turning them halfway through, until golden brown and crispy.
7. Serve: Serve the sauerkraut balls immediately, either on their own or with a dipping sauce like mustard or ranch for extra flavor.
Why You’ll Love These Sauerkraut Balls:
- Crispy and Savory: The combination of crispy Panko breadcrumbs, bratwurst, and sauerkraut creates a mouthwatering appetizer with the perfect balance of textures.
- Easy to Make: With minimal prep and simple ingredients, these sauerkraut balls are quick and easy to assemble, making them ideal for parties or gatherings.
- Versatile Cooking Methods: Whether you choose to fry or bake them, these sauerkraut balls are equally delicious and can be customized to your preferred cooking style.
Serving Suggestions:
These Sauerkraut Balls are a great finger food for parties or game day. Serve them with a selection of dipping sauces like honey mustard, spicy mustard, or even marinara sauce for added flavor. They also pair well with a cold beer or a warm pretzel on the side for a full spread of pub-style snacks.
Recipe Notes:
- Make Ahead: You can prepare the sauerkraut balls ahead of time and store them in the refrigerator for up to 24 hours before frying or baking. You can also freeze them for longer storage and fry or bake them straight from frozen—just adjust the cooking time slightly.
- Customizations: Feel free to add your favorite seasonings to the filling, such as smoked paprika or cayenne pepper, for extra flavor. You can also experiment with different types of sausages like spicy Italian or chicken sausage for a twist.
- Storage: Leftover sauerkraut balls can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain their crispiness.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories per Serving: 290 kcal
These Sauerkraut Balls are the perfect blend of crispy, tangy, and savory, making them an irresistible appetizer for any occasion. Whether you’re serving them at a party or enjoying them as a snack, they’re sure to be a hit with everyone. If you give this recipe a try, I’d love to hear how they turned out in the comments below!
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Sauerkraut Balls
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
These Sauerkraut Balls combine the classic flavors of German bratwurst, sauerkraut, and a creamy cheesy filling, encased in a golden crispy exterior. Whether deep-fried or baked, they’re a bite-sized delight perfect for parties, game days, or cozy nights in.
Ingredients
3 links (about ½ lb) uncooked bratwurst, casings removed
1 medium-sized onion, diced
1 ½ cup sauerkraut, drained
2 tbsp breadcrumbs
1 tbsp parsley, finely chopped
3 tbsp cream cheese
1 tsp salt
½ tsp pepper
1 tsp garlic powder
4 tbsp flour
2 eggs
¼ cup beer (substitute with water or milk)
1 cup Panko breadcrumbs (might need extra)
Cooking oil for deep frying
Instructions
In a skillet over medium heat, brown the bratwurst, breaking it up with a wooden spatula. Add the diced onion and cook until softened. Once fully cooked, set the mixture aside to cool.
In a mixing bowl, combine the sauerkraut, breadcrumbs, parsley, cream cheese, salt, pepper, garlic powder, and the cooled bratwurst and onion mixture. Mix thoroughly until well combined.
Form the mixture into golf ball-sized balls. Place on a baking sheet and refrigerate for 30 minutes to firm up.
Set up a breading station with one bowl of flour, one bowl of beaten eggs mixed with beer (or water/milk), and one bowl of Panko breadcrumbs.
To deep fry: In a deep frying pan, heat oil to 350°F. Dredge each sauerkraut ball in flour, then egg wash, and finally roll in breadcrumbs. Fry a few at a time until golden brown. Drain on paper towels. Serve immediately.
To bake: Preheat oven to 375°F. Dredge each sauerkraut ball as described above. Arrange on a parchment-lined baking sheet and bake for 20 minutes. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 290