About the Recipe
Sauerkraut Balls are the most commonly seen as munchers in German beer gardens. These crunchy appetizers will be a huge hit! For dipping, serve with a few different mustard styles. . . tangy, hot, sweet, or whole grain.
4 medium potatoes
1 1/2 cups sauerkraut
1 Pound, (four links) Bratwurst, Casings removed
1 1/2 cups breadcrumbs, divided
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Optional: a pinch of brown sugar
2 tbsp chopped parsley
Oil for frying
Add potatoes to pot and cover with cold water and place on stove over high heat. Bring to boil, reduce heat to medium and simmer until easily pierced with a knife, about 15-20 minutes, depending on size. Drain, then immerse in cold water. Once cool enough to handle, remove skins.
Crumble and fry the Bratwurst. When cool, chop fine.
Squeeze as much liquid from the sauerkraut as you can, then add into a large bowl along with potatoes, egg, cooked bratwurst, 3/4 cup bread crumbs, parsley, sugar if using, and spices. Mash them with a fork until potatoes are mostly mashed and everything is thoroughly mixed.
Spread the remaining 1 cup of breadcrumbs on a plate. Form the potato sauerkraut mixture into golf ball sized spheres, about 1/8 of a cup of mixture per ball. Roll them in the breadcrumbs until fully coated.
Place balls on parchment paper lined tray and refrigerate for at least 30 minutes.
Preheat 3/4 inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side.
Remove and drain on paper towel lined plate. Serve hot with your favorite dipping sauce.