This delicious recipe was submitted to us by customer Dorian S. who was the winner of Brat-Tober Fest 2015 Bratwurst Recipe Contest! This recipe uses our bratwursts in an imaginative way to make a delicious entree perfect for any game day get together. Try substituting other bratwurst flavors like our Smoked Bacon Cheddar Jalapeno or Cheddarwurst for a different flavor!
- 2 LGCM Precooked Bratwursts (try substituting other cooked sausages if desired)
- 2 lb Sauerkraut (drained)
- 3 Egg (squeezed and chopped)
- 1 Yellow Onion (beaten)
- 1 clove Garlic (chopped)
- .5 cup Beef Stock (crushed)
- 3 Tbsp Butter
- 1 Tbsp Parsley
- 1 tsp Worcestershire Sauce
- All Purpose Flour
- Bread Crumbs
- Vegetable Oil
In a large skillet, sautee the onion and garlic in the butter over low heat for 5 minutes. Stir in the sausage chunks and dust the sausage chunks with flour. Increase heat to medium and cook until brown.
In a large bowl, combine the sauerkraut, 1 egg, Worcestershire, parsley and beef stock. Add this mixture to the skillet and cook until the mixture forms a thick paste. Remove from heat and chill 3 hours or overnight.
After the mixture is cooled, use a cookie scoop to form 1 inch balls from the sauerkraut and sausage mixture. Roll the balls in flour, and then dip in the beaten egg, and finally roll in bread crumbs. Let dry for 10 minutes.
While the balls are cooling, heat a deep skillet to 375°F and add enough vegetable oil to coat the pan. Fry the balls until brown on all sides, watch carefully to not overcook. Remove from heat and dry on paper towels.
Serve warm with your favorite dipping sauce, like honey mustard, or freeze and re-fry prior to serving. You can also bake these balls on a parchment-lined sheet at a 350°F oven for 20 minutes. Enjoy!