Sauerkraut Brat Bites with Honey Mustard Dip

45 minutesServes 4-6
Sauerkraut Brat Bites


  • 1 tbsp Cobram Estate extra virgin olive oil
  • 1/2 lb bratwurst, uncooked and removed from casings
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 c prepared sauerkraut, drained
  • 1 1/2 c + 2 tbsp plain bread crumbs, divided
  • 1 tbsp fresh parsley, minced
  • 3 tbsp cream cheese, room temperature
  • salt and pepper
  • 1/3 c flour, all purpose
  • 2 eggs, whisked
  • 8 oz lager style beer

Honey Mustard Dip:

  • 1/4 c Primal Kitchen mayonnaise
  • 2 tbsp creme fraiche
  • 1/4 c honey
  • 1/4 c Primal Kitchen Dijon mustard
  • 1-2 tbsp lemon juice
  • 1/8 tsp paprika

For Horseradish Creme:

  • 6 oz creme fraiche
  • 1 tbsp prepared horseradish


For the Sauerkraut Brat Bites:

In a medium non stick pan over medium high heat, add 1 TBS extra virgin olive oil and brown the bratwurst, moving around with a wooden spoon to break up the meat. Add the onion and garlic and continue to saute until the onion is translucent and the garlic is fragrant.

Remove from heat and place the meat mixture in a large mixing bowl. Let cool for 20 minutes. Then add drained sauerkraut, 2 TBS panko, cream cheese, 1 tsp salt, and 1/2 tsp cracked pepper. Mix well. Scoop into small, even golfball sized balls, rolling between hands to form evenly. Place on a parchment lined baking sheet and refrigerate for 30 minutes.

Preheat your air fryer to 425*. Prepare your breading stations (1 low rimmed bowl of flour, 1 low rimmed bowl of whisked egg and beer, and 1 low rimmed bowl with remaining panko crumbs).

Roll the chilled sauerkraut brat bites through the flour, followed by the egg mixture, then panko.

Air fry for 9-11 minutes until outside is crisp and golden. Serve immediately with Honey Mustard Dip and Horseradish Creme Fraiche.

For the Honey Mustard Dip:

In a small bowl, whisk together the mayonnaise, creme fraiche, honey, Dijon, lemon juice and paprika. Keep chilled until ready to serve.

For Horseradish Creme:

In a small bowl whisk together 6 oz creme fraiche with 1 TBS prepared horseradish. Serve chilled with a pinch of freshly cracked pepper on top.

Recipe developed by Chef Anna Rossi

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