Jump to Recipe Print RecipeThe aroma of sizzling sausage wafts through my kitchen, instantly transporting me to a cozy Oktoberfest celebration. That’s right, today I’m sharing my Crispy Brat Sausage Sauerkraut Balls, a perfect appetizer to impress your guests or simply treat yourself! These delightful bites have an enticing crunch on the outside, complemented by the creamy richness of cream cheese and tangy sauerkraut within. Not only do they come together quickly, but these balls can be prepared using either frying or air frying methods, making them a versatile choice for any home chef. Just imagine serving them fresh, paired with a zesty mustard dipping sauce that’s sure to elevate the experience. Are you ready to dive into this delicious journey? Why Are These Sauerkraut Balls Perfect? Crispy Texture: The golden-brown coating creates a delightful crunch that contrasts beautifully with the creamy filling. Flavor Fusion: A scrumptious blend of bratwurst, creamy cheese, and tangy sauerkraut makes every bite a joy. Two Cooking Methods: Enjoy the flexibility of frying or air frying, depending on your preference or dietary needs. Quick & Easy: These appetizers are perfect for gatherings, as they come together in no time and can be made ahead of time for stress-free hosting. Crowd-Pleaser: Impress your guests with a unique dish that brings authentic German flavors to the table, just like a classic Sausage Egg Cheese or a savory Breakfast Biscuit Sausage! Brat Sausage Sauerkraut Ball Ingredients For the Filling Sauerkraut – Provides tanginess and moisture; ensure it’s well-drained for the best texture. Scallions – Adds freshness and mild onion flavor; can substitute with chives if desired. Cream Cheese – Binds the ingredients together, adding creaminess; substitute with sour cream for a different flavor. Bratwurst Sausage – Essential for savory taste; any good-quality sausage can be used as a substitute. Salt & Pepper – Brings out flavors in the filling; adjust to taste. Caraway Seeds – Imparts traditional flavor; omit if undesired; can use fennel seeds for a similar profile. For the Coating Panko Breadcrumbs – Provides a crispy coating; can substitute with regular breadcrumbs but will be less crunchy. All-Purpose Flour – Used for dredging to help the coating adhere; gluten-free flour can be used for a gluten-sensitive option. Eggs – Binds the breadcrumbs to the sauerkraut balls; can replace with a flax egg for a vegan option. For the Dipping Sauce Mayonnaise – Forms the base of the sauce, adding creaminess; Greek yogurt is a healthier alternative. Apple Cider Vinegar – Provides acidity for the dipping sauce; lemon juice can be used instead. Whole Grain Mustard – Essential for the sauce, adding flavor; Dijon mustard can be a substitute if needed. Garlic – Adds aromatic flavor to the sauce; use garlic powder as a substitute if fresh isn’t available. For Cooking Lager Style Beer – Adds depth of flavor; any light beer can work as a substitute. Step‑by‑Step Instructions for Brat Sausage Sauerkraut Balls Step 1: Cook the Sausage In a non-stick skillet over medium heat, brown the bratwurst sausage for about 5-6 minutes, stirring occasionally until no pink remains. Once cooked, remove the sausage from the skillet and let it cool slightly before chopping it into small pieces. This savory base is essential for your Brat Sausage Sauerkraut Balls. Step 2: Mix the Filling Drain the sauerkraut thoroughly to prevent sogginess, then combine it in the skillet with the chopped bratwurst, caraway seeds, salt, and pepper. Cook the mixture over low heat for 12-15 minutes, stirring frequently until most of the moisture has evaporated. This process intensifies the flavors, making your filling even tastier. Step 3: Combine with Cream Cheese Transfer the cooled bratwurst-sauerkraut mixture to a large bowl, adding the cream cheese and sliced scallions. Stir well until all ingredients are fully combined, creating a creamy and savory filling for your Brat Sausage Sauerkraut Balls. This rich mix should be flavorful and easy to form into balls. Step 4: Chill the Mixture Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. Chilling allows the flavors to meld together and helps the filling firm up, making it easier to handle when you shape the balls. This step is crucial for achieving a perfect texture. Step 5: Form the Balls Once chilled, scoop out small portions of the filling and roll them into balls, about 1 to 1.5 inches in diameter. Place the formed balls on a parchment-lined baking sheet, ensuring they aren’t touching. This will make it easy to coat them later and prevent sticking. Step 6: Set Up the Dredging Station Prepare three separate bowls: one with all-purpose flour, another with beaten eggs mixed with lager-style beer, and the last filled with panko breadcrumbs. This layering process is key for creating the crispy exterior on your Brat Sausage Sauerkraut Balls. Step 7: Coat the Balls Take each ball and roll it first in the flour, ensuring a light coating. Next, dip it into the egg-beer mixture, allowing excess to drip off, and finally, roll it in the panko breadcrumbs until fully coated. Set the coated balls back on the parchment paper, ready for cooking. Step 8: Fry the Balls In a deep pot or Dutch oven, heat oil to 350°F (175°C). Carefully place the panko-coated balls in the hot oil, frying them in batches for 2-3 minutes per side or until they are golden brown and crispy. Drain cooked balls on a wire rack to keep them crunchy. Step 9: Air Fry the Balls If you prefer an air-fried option, preheat your air fryer to 380°F (193°C). Lightly spray the coated balls with cooking spray, then arrange them in a single layer in the air fryer basket. Cook for 8-10 minutes, turning halfway through until they are golden and crispy. Step 10: Prepare the Dipping Sauce While the balls are cooking, whisk together the mayonnaise, apple cider vinegar, whole grain mustard, and minced garlic in a small bowl to create a zesty dipping sauce. This sauce perfectly complements the savory flavors of your Brat Sausage Sauerkraut Balls and enhances the overall experience. Make Ahead Options These Crispy Brat Sausage Sauerkraut Balls are perfect for meal prep, allowing you to save time during busy weeknights! You can prepare the filling up to 24 hours in advance; simply mix the cooled bratwurst, sauerkraut, and cream cheese, then store it in an airtight container in the refrigerator. Additionally, you can form the balls and refrigerate them for up to 3 days before cooking. To maintain their quality, ensure the coated balls are covered well to prevent them from drying out. When you’re ready to serve, just fry or air fry them to a golden brown, and enjoy delicious, freshly made bites with minimal effort! What to Serve with Crispy Brat Sausage Sauerkraut Balls? Elevate your gathering with sides that perfectly complement these delectable bites, creating a full, festive meal experience. Creamy Mashed Potatoes: Their buttery, velvety texture pairs exquisitely with the crispy sauerkraut balls, balancing crunch with smooth satisfaction. German Potato Salad: The tangy and sweet flavors bring a delightful contrast, enhancing the traditional vibe of your Oktoberfest-inspired spread. Coleslaw: Crisp, refreshing, and colorful, coleslaw adds a crunchy element that lightens up the meal while providing a flavor contrast. A well-rounded meal is all about contrasts. Soft Pretzels: These classic snacks bring a satisfying chew alongside rich mustard dipping sauces, echoing the heartiness of the sauerkraut balls. Sautéed Green Beans: Their bright color and fresh taste offer a healthful, crunchy side, balancing the savory richness of your appetizer. Beer or Cider: A cold lager or crisp cider enhances the flavors, making for a truly immersive German experience reminiscent of Oktoberfest. Brat Sausage Sauerkraut Ball Variations Customize your sauerkraut balls for an even more delightful experience by exploring these exciting variations! Spicy Twist: Add chopped jalapeños to the sausage mixture for a fiery kick that elevates each bite. Vegetarian: Use a plant-based bratwurst or mix in some finely chopped mushrooms for a hearty, meat-free alternative. While the traditional flavor stays intact, these alternatives add their own unique flair. Different Sausage: Experiment with chicken, turkey, or Italian sausage to suit your taste or dietary preferences. Each type will bring a new dimension to your balls. Cheese Lover’s Dream: Mix in shredded cheese, like aged cheddar or Gruyère, into the filling for an ooey-gooey surprise in every mouthful. Crunchy Add-ins: Toss in crushed pretzels or nuts into the breadcrumbs for added texture that complements the crunchy exterior and creamy filling perfectly. Air-Fryer Variation: For a lighter option, use your air fryer, cooking at 380°F for 8-10 minutes, creating a crispy treat with less oil. Gourmet Dipping Sauce: Switch up the dipping sauce by replacing mayonnaise with avocado cream for a fresh and vibrant flavor. Feel free to get creative with these options, and serve up your sauerkraut balls alongside classic recipes like Sausage Egg Cheese or a savory Breakfast Biscuit Sausage for an unforgettable appetizer spread! Expert Tips for Brat Sausage Sauerkraut Balls Drain Sauerkraut Well: Ensure the sauerkraut is thoroughly drained before mixing to avoid soggy Brat Sausage Sauerkraut Balls that won’t hold their shape. Chill the Mixture: Refrigerate the filling for at least 1 hour to firm up. This step makes it easier to roll the mixture into perfectly shaped balls. Use Panko Breadcrumbs: Opt for panko breadcrumbs instead of regular ones for an extra crispy exterior, transforming these bites into a delightful crunch. Adjust Seasoning: Taste the filling before frying. Adjust the salt and pepper as needed to enhance the flavors and ensure each bite is deliciously seasoned. Rest on a Wire Rack: After frying, place the cooked balls on a wire rack instead of paper towels. This keeps them from getting soggy and maintains their crispy texture. How to Store and Freeze Brat Sausage Sauerkraut Balls Fridge: Store leftover brat sausage sauerkraut balls in an airtight container for up to 4 days. This ensures they remain delicious and ready for a quick snack or appetizer. Freezer: For longer storage, freeze the uncooked or cooked balls in a single layer on a baking sheet. Once frozen, transfer them to a resealable plastic bag and keep for up to 3 months for best quality. Reheating: To reheat cooked balls, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy. For frozen uncooked balls, air fry at 380°F (193°C) for 12-15 minutes without thawing. Preparation Ahead: These brat sausage sauerkraut balls can be prepared ahead of time, making them a convenient option for parties or gatherings. Brat Sausage Sauerkraut Balls Recipe FAQs What type of sauerkraut should I use for the filling? Absolutely, you’ll want to use high-quality sauerkraut for the best results! Make sure it’s well-drained to avoid excess moisture, which can lead to soggy balls. If possible, opt for sauerkraut that’s naturally fermented for a richer flavor. How do I store leftover brat sausage sauerkraut balls? To keep your brat sausage sauerkraut balls fresh, store them in an airtight container in the refrigerator for up to 4 days. This will ensure they remain just as delicious when you’re ready for a late-night snack or an easy reheat appetizer! Can I freeze brat sausage sauerkraut balls? Certainly! You can freeze either uncooked or cooked balls. To freeze uncooked, lay them out in a single layer on a baking sheet until frozen solid, then transfer to a resealable plastic bag and label it. They can be kept in the freezer for up to 3 months. For best results, reheat cooked balls in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness. What if my mixture is too wet to form into balls? If you find the filling is too wet, don’t fret! Start by letting it cook a little longer to evaporate excess moisture. If it’s still too wet, you can mix in a little extra breadcrumbs or flour to help absorb the moisture, making it easier to roll into balls without falling apart. Are brat sausage sauerkraut balls suitable for people with dietary restrictions? It depends! You can make the filling gluten-free using gluten-free flour and panko breadcrumbs, and for a dairy-free option, replace cream cheese with a plant-based alternative. Always double-check ingredient labels to ensure they meet any specific dietary needs. Also, be mindful of allergies to the ingredients used in the sauces. Can I make these balls in advance? Very! You can prepare the brat sausage sauerkraut balls ahead of time by forming them and keeping them in the refrigerator for up to 24 hours before cooking. This is perfect for parties or gatherings, allowing you to enjoy the festivities without last-minute cooking stress. Crispy Brat Sausage Sauerkraut Balls for Oktoberfest Fun Delight in these Crispy Brat Sausage Sauerkraut Balls, a perfect appetizer for Oktoberfest celebration, featuring savory bratwurst and tangy sauerkraut. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 8 ballsCourse: AppetizersCuisine: GermanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling1 cup Sauerkraut Well-drained2 medium Scallions Sliced8 ounces Cream Cheese Can substitute with sour cream1 pound Bratwurst Sausage Good-quality sausage1 teaspoon Salt Adjust to taste1 teaspoon Pepper Adjust to taste1 teaspoon Caraway Seeds OptionalFor the Coating1 cup Panko Breadcrumbs Substitute with regular breadcrumbs if needed1 cup All-Purpose Flour Can use gluten-free flour2 large Eggs Can replace with flax egg for vegan optionFor the Dipping Sauce1 cup Mayonnaise Greek yogurt alternative2 tablespoons Apple Cider Vinegar Can use lemon juice2 tablespoons Whole Grain Mustard Dijon mustard substitute1 clove Garlic MincedFor Cooking1 cup Lager Style Beer Any light beer can work as substitute Equipment SkilletDeep pot or Dutch ovenAir FryerBowls for dredgingParchment paper Method Step-by-Step InstructionsIn a non-stick skillet over medium heat, brown the bratwurst sausage for about 5-6 minutes, stirring occasionally until no pink remains. Once cooked, remove the sausage from the skillet and let it cool slightly before chopping it into small pieces.Drain the sauerkraut thoroughly to prevent sogginess, then combine it in the skillet with the chopped bratwurst, caraway seeds, salt, and pepper. Cook the mixture over low heat for 12-15 minutes, stirring frequently until most of the moisture has evaporated.Transfer the cooled bratwurst-sauerkraut mixture to a large bowl, adding the cream cheese and sliced scallions. Stir well until all ingredients are fully combined.Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour.Once chilled, scoop out small portions of the filling and roll them into balls, about 1 to 1.5 inches in diameter.Prepare three separate bowls: one with all-purpose flour, another with beaten eggs mixed with lager-style beer, and the last filled with panko breadcrumbs.Roll each ball in the flour, dip into the egg-beer mixture, and then coat in panko breadcrumbs.In a deep pot or Dutch oven, heat oil to 350°F (175°C). Fry the balls for 2-3 minutes per side until golden brown and crispy.Alternatively, preheat your air fryer to 380°F (193°C). Lightly spray the balls with cooking spray and arrange them in a single layer. Cook for 8-10 minutes, turning halfway through.While the balls are cooking, whisk together the mayonnaise, apple cider vinegar, whole grain mustard, and minced garlic to create a dipping sauce. Nutrition Serving: 1ballCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesStore leftovers in an airtight container for up to 4 days. Balls can be frozen for up to 3 months. Reheat cooked balls at 375°F (190°C) for 10-15 minutes. Tried this recipe?Let us know how it was!
