Begin by heating a large skillet over medium heat. Add the bratwurst, breaking it apart with a spatula, and cook for 5-6 minutes until browned and no longer pink.

Once the sausage is cooked, drain the sauerkraut thoroughly to avoid a soggy mixture. Add the chopped sauerkraut to the skillet along with caraway seeds, salt, and pepper. Cook this mixture for 12-15 minutes, stirring occasionally, until the liquid evaporates and the sauerkraut is heated through.

In a large mixing bowl, combine the softened cream cheese, scallions, and the cooked sauerkraut mixture. Stir in panko breadcrumbs until well blended.

Using a tablespoon or your hands, scoop out portions of the filling and shape them into balls—aim for about 1 inch in diameter. Refrigerate for at least 1 hour.

Set up a breading station with three bowls: one for flour, another for a mixture of beaten eggs and beer, and a third for panko breadcrumbs. Roll each ball first in flour, then dip in the beer-egg mixture, and finally coat generously with panko.

For frying, heat oil in a deep skillet over medium-high heat—about 350°F is ideal. Fry the balls in batches for 2-3 minutes until golden brown.

While the sauerkraut balls are cooking, prepare the dipping sauce. Whisk together mayonnaise, apple cider vinegar, whole grain mustard, and minced garlic.