Description
Crispy sauerkraut balls bring German-inspired comfort to appetizer tables with zesty tanginess. Hearty cheese, sauerkraut, and breadcrumbs create a perfect bite that warms hearts and delights palates at any gathering.
Ingredients
Scale
Main Protein:
- 3 links (0.5 pounds) uncooked bratwurst, casings removed
Vegetable and Cheese Components:
- 1 medium onion, diced
- 1.5 cups sauerkraut, drained
- 3 tablespoons cream cheese
- 1 tablespoon parsley, finely chopped
- 1 teaspoon garlic powder
Binding and Coating Ingredients:
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 4 tablespoons flour
- 2 eggs
- 0.25 cup beer (substitute with water or milk)
- 1 cup panko breadcrumbs
- Cooking oil for deep frying
Instructions
- Brown the bratwurst in a skillet over medium heat, crumbling the meat with a wooden spatula. Incorporate diced onions and sauté until translucent and soft.
- Allow the bratwurst and onion mixture to cool completely at room temperature.
- In a large mixing bowl, blend the cooled bratwurst mixture with sauerkraut, breadcrumbs, minced parsley, cream cheese, garlic powder, salt, and black pepper. Thoroughly combine all ingredients until evenly distributed.
- Shape the mixture into uniform round balls, approximately the size of golf balls, using gentle pressure to ensure compact formation.
- Chill the formed balls in the refrigerator for half an hour to solidify their structure and enhance their binding.
- Prepare three separate shallow dishes: one with flour, another with beaten eggs mixed with beer, and the third with Panko breadcrumbs.
- For deep frying, heat oil to 350°F in a heavy-bottomed pan. Carefully coat each ball first in flour, then dip in egg wash, and finally roll in Panko breadcrumbs.
- Fry the breaded sauerkraut balls in small batches, ensuring they turn golden brown and crispy on all sides.
- Remove fried balls and drain excess oil on paper towels to maintain crispness.
- For baking, preheat the oven to 375°F. Follow the same breading process and arrange balls on a parchment-lined baking sheet.
- Bake for approximately 20 minutes until the exterior turns golden and crisp.
- Serve immediately while hot and crunchy.
Notes
- Prepare the bratwurst mixture ahead of time, allowing it to cool completely for better texture and easier handling.
- Refrigerate the formed sauerkraut balls for at least 30 minutes to help them maintain their shape during breading and cooking.
- Create a well-organized breading station with separate bowls for flour, egg wash, and breadcrumbs to ensure even coating.
- Use a deep-fry thermometer to maintain consistent oil temperature at 350°F for perfectly crispy and golden-brown results.
- Pat the sauerkraut dry before mixing to prevent excess moisture that could make the balls fall apart.
- Serve immediately after cooking to enjoy the maximum crispiness and flavor of these delightful appetizers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg