Description
Midwestern classic sauerkraut balls deliver a crispy, tangy appetizer with German-American roots. Creamy cheese and zesty sauerkraut combine into irresistible golden-brown bites you’ll crave at potlucks and parties.
Ingredients
Scale
- 3 links (0.5 lbs/0.23 kg) bratwurst, casings removed
- 1.5 cups sauerkraut, drained
- 3 tbsps cream cheese
- 2 eggs
- 4 tbsps flour
- 1 cup panko breadcrumbs
- 2 tbsps breadcrumbs
- 1 medium onion, diced
- 1 tbsp parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp pepper
- 0.25 cup beer (substitute with water or milk)
- Cooking oil for deep frying
Instructions
- Sauté Protein: Crumble bratwurst in a skillet over medium heat, incorporating diced onions and cooking until onions become translucent and soft.
- Blend Mixture: Combine cooled bratwurst-onion blend with sauerkraut, breadcrumbs, parsley, cream cheese, garlic powder, salt, and black pepper in a large mixing bowl, ensuring even distribution.
- Form Balls: Gently shape the mixture into compact, golf ball-sized spheres, pressing firmly to maintain structural integrity.
- Chill Preparation: Refrigerate formed balls for 30 minutes to enhance binding and stabilize their shape.
- Breading Station: Set up three shallow dishes – one with flour, another with beer-egg wash, and the third with Panko breadcrumbs.
- Frying Method: Heat oil to 350°F in a heavy-bottomed pan. Coat each ball sequentially through flour, egg wash, and Panko breadcrumbs, then carefully fry in small batches until achieving a uniform golden-brown exterior.
- Draining Process: Transfer fried sauerkraut balls onto paper towels to remove excess oil and maintain crispness.
- Baking Alternative: Preheat oven to 375°F, arrange breaded balls on a parchment-lined baking sheet, and bake for 20 minutes until achieving a crisp, golden exterior.
- Serving Recommendation: Present immediately while hot and crunchy for optimal flavor and texture.
Notes
- Chill Before Breading: Refrigerate the formed balls for 30 minutes to help them maintain shape and prevent falling apart during coating and frying.
- Perfect Breading Technique: Use one hand for dry ingredients and another for wet to avoid clumpy, messy coating and ensure even, crisp breading.
- Temperature Control: Maintain oil at a consistent 350°F when frying to achieve golden-brown exterior without burning or undercooking the center.
- Storage Tip: Store leftover sauerkraut balls in an airtight container and reheat in the oven to preserve their crispy texture, avoiding microwave which can make them soggy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg