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Beer, Brat & Sauerkraut Bites

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

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
1/4 cup All-Purpose Flour
1/4 cup Beer*
1 cup Panko Breadcrumbs
1/4 cup  All-Purpose Flour
2 cups Cooking Oil for Frying


  1. 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.

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

  3. Mix until all ingredients are well incorporated and refrigerate for 1 hour.

  4. Form into golf-sized balls and continue with breading station.

  5. 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

  1. Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350°F.

  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.


To Bake

  1. Heat oven to 375°F.

  2. Bread the chilled sauerkraut balls, arrange on a parchment paper-lined baking sheet and bake for about 20 minutes. Serve immediately.


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