sauerkraut beer brat balls
These crunchy little morsels are going to be the hit of your next get-together. They're so delicious & easy to make. Plus, they can be prepared & breaded a day ahead & cooked just before serving. Remove from the fridge 30 minutes before you cook & make sure your oil is the correct temp so the balls cook thoroughly without over-browning.
Servings: 24 balls
Ingredients
- 1 lb sauerkraut
- 5 beer brats (about 20 oz)
- 2 1/2 cups panko breadcrumbs
- 1 large onion, peeled & coarsely grated
- 1/4 cup chopped fresh flat leaf parsley
- 2 tablespoons yellow mustard plus extra to serve
- 2 teaspoons garlic powder
- 2 cups grated Swiss cheese
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 large eggs
- 2 to 3 tablespoons milk
- 2/3 cup all-purpose flour, approximately
- canola oil for deep-frying
- cornichons or pickles, to serve
Instructions
- Drain sauerkraut in a colander. Then, place in the center of a clean, dry tea towel. Pull the sides of the towel up & twist it, squeezing as much liquid from it as possible from the sauerkraut. Or, grab fistfuls of the kraut & squeeze it to remove the liquid. Leave to drain further in the colander.
- Split each brat down the center & peel off casing, dropping the insides into a large bowl. Add sauerkraut, 1/4 cup of breadcrumbs, onion, parsley, mustard, garlic, cheese, salt & pepper. Stir until all ingredients are thoroughly combined – using your hands works best for this - it’s important to ensure the mixture is thoroughly combined.
- Cover a baking sheet with parchment or waxed paper. Roll mixture into 2 tablespoon balls.
- Whisk eggs & milk in a medium, shallow dish until combined. Place flour in another shallow dish; season generously with salt & pepper. Add remaining breadcrumbs to a third dish.
- Gently toss each ball lightly into flour then dip into egg mixture, draining away excess egg. Roll in breadcrumbs & place back on the baking sheet.
- Heat oil in a wok or large saucepan until it reaches 350F. Cook the balls in 4 to 5 batches for 6 minutes or until a deep golden brown & cooked through. Drain on paper towel & keep warm in the oven until ready to serve. Makes about 24. Serve with mustard & cornichons, if desired.