Bratwurst and Sauerkraut go together like peas in a pod and they are a staple in german cuisine. This recipe brings a twist to the traditional way you think of these two ingredients and has therefore received the name of Sauerbrat balls. They are easy to put together and taste delicious – the perfect appetizer!
Ready in 45 min – Makes 20 balls
To make this recipe you’ll need
For the balls:
- 6 uncooked bratwurst links, removed from casing
- 1 onion finely diced
- 2 cups drained sauerkraut
- 4 tbsp bread crumbs
- 2 tbsp finely chopped parsley
- 6 tbsp soft cream cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil
For the breading:
- 2 eggs
- 1/4 cup beer (or you can substitute these for milk or water)
- 4 tbsp flour
- 1/2 cup breadcrumbs (you can use Panko breadcrumbs if you like)
In a pan on medium heat, put some olive oil and cook the onion. Add the bratwurst links, breaking them up with a wooden spoon as they cook. Cook until browned, set aside and allow to cool.
In a bowl mix the sauerkraut, parsley, cream cheese, garlic powder, 4 tbsp breadcrumbs, and season with some salt and pepper. Add the cooled bratwurst and onion mixture and combine all together. From little golf ball size balls and place them on a lined baking sheet. Put in the refrigerator for about 30 minutes to allow them to set.
While you wait, crack the eggs in a bowl and beat them with the beer. In another bowl place the flour, and in a third one the breadcrumbs. When the Sauerkraut balls are chilled, bread them by placing them in the flour, then egg mixture and finally the breadcrumbs. Place them back on the baking sheet.
Heat your oven to 375 F, place the Sauerbrat balls in the oven and let them cook for about 20 minutes or until golden brown.
Serve warm, with your favorite mustard.
- Try them with some traditional bavarian sweet mustard.