Ingredients

  • 450 grams sauerkraut rinse & drain well
  • 2 eggs beaten
  • 40 grams plain flour
  • ½ cup green onions green only
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 120 milliliters vegetable oil
  • 450 grams smoked sausage cut Xwise into 1/2"
  • 2 cups Applesauce

Directions

1. Preheat oven to 250*F/120*C/GM1.
2. Pat sauerkraut dry between paper towels to remove as much moisture as possilbe, then transfer to a bowl and stir in eggs, flour, green onion greens, salt and pepper until combined.
3. Heat 1/4" oil in 12" skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure 3/4s full with mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2" in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture. brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

Notes
Serving Ideas:Original serves 4.


Categories
Pork, main courseSide Dishes
Keywords
Pork, main courseSide Dishes
MacGourmet downloadFried Sauerkraut Cakes with Kielbasa. To import, drag image to your MacGourmet recipe box.