Dell & Charlie’s Party Platter Recipe

Prepare sauerkraut

Place sauerkraut in a fine mesh strainer and press or squeeze to remove as much liquid as possible. Finely chop drained sauerkraut and set aside.

Mix meatball mixture

In a large bowl combine ground pork sausage, shredded cheddar, chopped sauerkraut, flour, breadcrumbs, egg, mustard, garlic powder, onion powder, salt, and black pepper. Use your hands or a spoon to mix until just combined; do not overwork the meat.

Form balls and chill

Using a tablespoon or small cookie scoop, portion mixture and roll into 1-inch to 1.25-inch balls. Place on a baking sheet and refrigerate for 20–30 minutes to help them hold their shape.

Fry or bake

Option A - Fry: In a heavy skillet or dutch oven heat 2 cups vegetable oil to 350°F (175°C). Fry sausage balls in batches, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch. Transfer to a paper-towel-lined plate. Option B - Bake: Preheat oven to 400°F (200°C). Place sausage balls on a parchment-lined sheet and bake 15–20 minutes until browned and internal temperature reaches 160°F (71°C).

Finish

Keep warm in a low oven (200°F/95°C) if serving with other components. Garnish with chopped parsley and serve with beer mustard.

Prep oil and curds

Pat cheese curds dry with paper towels. Heat oil in a deep pot or fryer to 360°F (182°C).

Make batter

In a bowl whisk together flour, cornstarch, salt, and pepper. In a separate small bowl whisk egg with cold sparkling water until combined. Fold wet into dry to form a slightly thick batter; small lumps are fine. If using panko, place it in a shallow bowl.

Batter and breadcrumb (optional) coat

Working quickly, dip each cheese curd into the batter, letting excess drip off, then optionally roll in panko for extra crunch. Place on a tray while you heat oil.

Fry curds

Fry battered curds in batches 1–2 minutes until golden and puffed. Remove with a slotted spoon to paper towels to drain. Keep warm in a low oven if needed. Serve with ranch dressing for dipping.

Prep pickles and set dredging stations

Drain pickle slices and pat very dry. In one shallow bowl combine flour, cornmeal, garlic powder, paprika, salt, and pepper. In another bowl whisk together buttermilk and egg. Place panko (if using) in a third shallow bowl.

Coat pickles

Dip each pickle slice into the flour mixture to lightly dust, then into the buttermilk-egg mixture, letting excess drip, and finally into panko or back into the flour mixture for a single-coat crisp. Place on a tray while oil heats.

Fry pickles

Heat oil to 350–360°F (175–182°C). Fry pickles in batches 2–3 minutes per side until golden brown and crisp. Remove and drain on paper towels. Squeeze a little lemon over them if desired and serve with ranch dressing.

Arrange warm sauerkraut sausage balls, crispy cheese curds, and fried pickles on a large serving platter. Place small bowls of beer mustard by the sausage balls and ranch dressing by the cheese curds and pickles. Garnish platter with chopped parsley and lemon wedges. Serve immediately so all components remain hot and crispy.