Beer, Brat & Sauerkraut Bites
These addictive Beer, Brat & Sauerkraut Bites are filled with brats, tangy kraut, and cream cheese then rolled in Panko breadcrumbs and baked or fried until crispy and golden. Best served with a cold, frothy beer.
Difficulty: Easy
Prep time: 60 minutes
Cook time: 20 minutes
Serves: 4-6
| Ingredients: | |
| 2 | Bratwurst, casings removed |
| 1/2 | Yellow Onion, finely diced |
| 1/2 cup | Oktoberfest Beer |
| 1 cup | Sauerkraut, drained |
| 2 T | Panko Breadcrumbs |
| 1 T | Parsley, chopped |
| 3 T | Cream Cheese, softened |
| Breading: | |
| 1/4 cup | All-Purpose Flour |
| 1 | Egg |
| 1/4 cup | Beer* |
| 1 cup | Panko Breadcrumbs |
| 1/4 cup | All-Purpose Flour |
| 2 cups | Cooking Oil for Frying |
Instructions:
- In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon. Add the diced onion, mix it in and let soften. Deglaze with ½ cup of beer, and reduce.
- In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, and cooled off bratwurst and onion mixture.
- Mix until all ingredients are well incorporated and refrigerate for 1 hour.
- Form into golf-sized balls and continue with breading station.
- Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs. Place each ball on parchment-lined baking sheet to fry or bake.
To Deep Fry
- Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350°F.
- Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
- Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
To Bake
- Heat oven to 375°F.
- Bread the chilled sauerkraut balls, arrange on a parchment paper-lined baking sheet and bake for about 20 minutes. Serve immediately.
