Sauerkraut Balls

yield: 8 BALLS

prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES

Ingredients

1.5 links (about 1/4 lb) uncooked bratwurst, casings removed
½  onion, medium sized, diced
3/4 cup sauerkraut, drained
1 tbsp bread crumbs
½  tbsp parsley, finely chopped
1.5 tbsp cream cheese
0.5 tsp salt
¼ tsp pepper
0.5 tsp garlic powder
2 tbsp flour
1 eggs
1/8 cup beer (sub with water or milk)
½ cup Panko breadcrumbs

 

Directions

In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon (Optional - bratwurst is already seasoned, but if you desire more pronounced flavors you can add a pinch or two of cumin and/or ground caraway seeds at this stage).

Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.

In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.

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.

Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.

To Bake

Heat oven to 375 F.

Bread the chilled sauerkraut balls (in this order: flour, egg and then breadcrumbs) arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

Serve with honey mustard or Bavarian whole grain mustard.