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.

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.