Cook the bratwurst in a non-stick skillet over medium heat for about 5–6 minutes until browned, then drain on paper towels.

In the same skillet, cook sauerkraut, caraway seeds, salt, pepper, and most of the lager beer over medium heat for 12–15 minutes until liquid evaporates.

Transfer the mixture to a bowl, add cream cheese, panko, and scallions. Mix until well combined.

Form mixture into golf-ball-sized balls, place on a baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.

Set up a dredging station with flour, egg mixture, and panko breadcrumbs in separate shallow dishes.

Dredge each ball in flour, dip in egg mixture, then coat with panko breadcrumbs, pressing gently to adhere.

Heat oil in a deep frying pan to 350°F. Fry balls in batches for 2–3 minutes each side until golden brown.

Preheat air fryer to 380°F. Spray basket, place balls in a single layer, and air fry for 8–10 minutes until golden and crisp.

Whisk together mayonnaise, apple cider vinegar, mustard, and garlic for the dipping sauce.