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Oktoberfest Bratwurst & Sauerkraut Patties (gluten-free, dairy-free, soy-free, grain-free)

Can't make it to Germany for Oktoberfest? Bring a bite of it home with these delicious beer garden favorites! Bratwurst-Sauerkraut patties are similar to a croquette made from a mixture of sauerkraut, cream cheese (I used dairy-free cream cheese) and brat meat that is then breaded and fried or baked.


Even if you don't like kraut, give these a try! You'll love the tanginess of the kraut and creaminess of cream cheese inside a crispy, salty pretzel coating. Don't forget to have some spicy German mustard on hand for dipping and a cold stein of cider for chasing. Prost!!



Oktoberfest Bratwurst & Sauerkraut Patties (gluten-free, dairy-free, soy-free, grain-free)

Traditionally, these are served as balls with a bread crumb coating, but it's not Oktoberfest unless you have pretzels! 🥨 @savorstreet makes amazing gf/sf/grain-free pretzels that resulted in a wonderfully crunchy, salty crust.

Oktoberfest Bratwurst & Sauerkraut Patties (gluten-free, dairy-free, soy-free, grain-free)


Oktoberfest Bratwurst & Sauerkraut Patties (gluten-free, dairy-free, soy-free, grain-free)


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Oktoberfest Sauerkraut-Bratwurst Patties (gluten-free, dairy-free, soy-free, grain-free)


INGREDIENTS:

  • 1/2 pound bratwurst sausages, removed from casings

  • 1/4 finely chopped onion

  • 2 cups sauerkraut, well drained

  • 2 T crushed pretzels

  • 4 ounces cream cheese, softened (I used dairy-free cream cheese)

  • 1 T dried parsley flakes

  • 1 T sweet-hot mustard

  • salt to taste

  • About 1/2 cup crushed pretzels

  • About 1/2 cup gluten-free flour (I used arrowroot flour)

  • salt to taste

  • 2 eggs

  • 2 T water

  • Cooking oil for pan-frying. I used avocado oil. (Omit if baking the patties or using an air fryer)



DIRECTIONS:

  • In a skillet, cook the bratwurst meat and onion, breaking the sausage into small pieces, until sausage is fully cooked. Drain.

  • Drain sauerkraut, pressing out as much liquid as possible. In a mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons crushed pretzels, the cream cheese, parsley, and mustard. Salt to taste. Cover and chill for at least 2 hours or up to 3 hours.

  • Combine the 1/2 cup crushed pretzels and 1/2 cup flour in a shallow container. Salt to taste.

  • In another shallow container, beat eggs and water until combined.

  • Using about 2 tablespoons for each, shape sauerkraut mixture into patties (or balls). Dip the patties in the egg mixture to coat entirely. Then, roll the patties in the pretzel-flour mixture to coat all sides.

  • **Make Ahead Tip** At this point, you can cover and chill the patties for 24 hours before proceeding with the final steps.

  • Add enough oil to a skillet to reach about halfway up the patties. Heat the oil to roughly 365 F.

  • Fry a few patties at a time in the oil (do not crowd the pan) until brown on both sides, about 2 minutes per side.

  • Remove patties from oil with a slotted spoon; drain on paper towels.

  • If needed, keep the patties warm in a 275 F oven. Makes about 24 patties.


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