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Sauerkraut Balls (Fried or Baked, with Bratwurst or Vegetarian)

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Sauerkraut Balls are crispy, golden appetizers filled with bratwurst, sauerkraut, and spices, coated in breadcrumbs and deep-fried to perfection. Tangy, savory, and crunchy, they’re a German-inspired favorite for parties, Oktoberfest, or snacking with dipping sauces.

Ingredients

3 links (about ½ lb) uncooked bratwurst, casings removed

1 medium onion, diced

1 ½ cups sauerkraut, drained

2 tablespoons bread crumbs

1 tablespoon parsley, finely chopped

3 tablespoons cream cheese

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

4 tablespoons flour

2 eggs

1 cup Panko breadcrumbs (plus extra if needed)

Cooking oil, for frying

Instructions

  1. Cook bratwurst and onion in a skillet over medium heat until sausage is browned and onion softened. Break into small crumbles.
  2. Transfer to a bowl and stir in sauerkraut, bread crumbs, parsley, cream cheese, salt, pepper, and garlic powder until combined.
  3. Shape mixture into 1-inch balls, place on a baking sheet, and chill for at least 30 minutes.
  4. Prepare breading station: flour in one bowl, beaten eggs in another, Panko in a third.
  5. Roll balls in flour, dip in egg, then coat with Panko.
  6. Heat oil in deep fryer or heavy pot to 350°F.
  7. Fry in batches 3–4 minutes until golden brown. Drain on paper towels.
  8. Serve hot with mustard or dipping sauce of choice.

Notes

Chilling before frying helps keep them from falling apart.

Use spicy bratwurst or add shredded cheese for variations.

Bake at 400°F for 20 minutes (turn halfway) for a lighter option.

Serve with mustard, horseradish, or ranch for dipping.

Freeze before frying for easy make-ahead prep.

Nutrition

Find it online: https://familydinnercooking.com/sauerkraut-balls-fried-or-baked-with-bratwurst-or-vegetarian/