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Sausage and Sauerkraut Balls with Ale Honey Mustard inspired by Jacob Wirth Restaurant
Inspired by Jacob Wirth Restaurant

Sausage and Sauerkraut Balls with Ale Honey Mustard

Appetizer
These golden-brown fried balls combine the tangy flavor of sauerkraut with savory German sausage. The crispy exterior gives way to a flavorful, moist interior that pairs perfectly with the sweet-savory notes of the homemade ale honey mustard sauce. This appetizer brings traditional German flavors together in a convenient, shareable form.
Prep Time 30 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 75 mins
Servings 6

Ingredients

  • 1/2 lb German-style bratwurst (Removed from casing)
  • 1 cup Sauerkraut (Well-drained and chopped)
  • 4 oz Cream cheese (Softened)
  • 1 cup Breadcrumbs (Plus extra for coating)
  • 1/4 cup Yellow onion (Finely minced)
  • 2 tbsp Fresh parsley (Chopped)
  • 2 cloves Garlic (Minced)
  • 1 tsp Caraway seeds
  • 1 tbsp Dijon mustard
  • 2 large Eggs (One for mixture, one for coating)
  • 1/2 cup All-purpose flour (For dredging)
  • 4 cups Vegetable oil (For frying)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 cup German or amber ale
  • 3 tbsp Honey
  • 1/4 cup Whole grain mustard

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Slotted spoon
  • Mixing bowls
  • Skillet
  • Small saucepan
  • Paper towels
  • Thermometer

Chef's Tip

Chilling the sausage mixture for at least 30 minutes before forming into balls helps them maintain their shape during frying and creates a better texture in the finished product.

Instructions

  1. In a skillet over medium heat, cook the bratwurst until browned, breaking it into small pieces as it cooks. Drain excess fat and let cool.
  2. In a large bowl, combine cooled sausage, drained sauerkraut, cream cheese, 1 cup breadcrumbs, onion, parsley, garlic, caraway seeds, Dijon mustard, 1 beaten egg, salt, and pepper.
  3. Mix thoroughly, then cover and refrigerate for 30 minutes to allow mixture to firm up.
  4. Set up a breading station: place flour in one bowl, a beaten egg in a second bowl, and additional breadcrumbs in a third bowl.
  5. Form chilled sausage mixture into 1-inch balls. Dredge each ball in flour, dip in beaten egg, then coat in breadcrumbs.
  6. Heat oil in a deep pot to 350°F (175°C). Fry the balls in batches for 2-3 minutes until golden brown and cooked through.
  7. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt while hot.
  8. For the ale honey mustard, whisk together the beer, honey, and whole grain mustard in a small saucepan over medium heat. Simmer for 5-7 minutes until slightly reduced and thickened.
  9. Serve the sauerkraut balls hot with the ale honey mustard dipping sauce.

Plating

Arrange the golden-brown sauerkraut balls on a warmed plate with a small ramekin of the ale honey mustard sauce. Garnish with a sprinkle of chopped fresh parsley and a light dusting of paprika for color.

Storage & Reheating

Store cooled sauerkraut balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until hot and crispy. The ale honey mustard can be refrigerated separately for up to 1 week. Do not freeze.

About This Recipe

This appetizer draws inspiration from the German-American culinary tradition that was a hallmark of Jacob Wirth Restaurant. The combination of sauerkraut and sausage represents classic German flavors, while the breaded and fried preparation along with the beer-infused dipping sauce adds an American pub food element. This adaptation maintains the hearty, satisfying character of the original dish while being accessible for home preparation.

How did it turn out?

We'd love to hear about your experience making this recipe!