Bratwurst and Sauerkraut Balls


  • 3 links uncooked bratwurst (remove casings)
  • 1 onion (diced)
  • 1 1/2 cup sauerkraut (drained)
  • 2 tbsp bread crumbs
  • 1 tbsp parsley (finely chopped)
  • 3 tbsp cream cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 4 tbsp flour
  • 2 eggs
  • 1/4 cup beer (sub with water or milk)
  • 1 cup Panko breadcrumbs
  • cooking oil as needed for deep frying


  1. In a Chef skillet over medium heat, brown the bratwurst while breaking it up with a wooden spoon. Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
  2. In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
  3. Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
  4. Prepare a breading set up – one bowl with flour, one bowl with the beaten eggs & beer, one bowl with breadcrumbs.

    Deep Fry

  1. In a Chef Round Casserole Dish heat enough cooking oil to fully submerge the balls.
  2. Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
  3. Fry a few at a time until golden brown and drain on paper towels. Serve immediately.