Sausage And Sauerkraut Fritters Recipe 455 Food

SAUSAGE AND SAUERKRAUT FRITTERS RECIPE - (4.5/5)

Steps:

• For the fritters: Cut the bacon and sausage into small pieces. Heat a medium sized frying pan on medium heat. Add the bacon and sausage and cook for 4-5 minutes or until the bacon is slightly crispy. Remove from the heat and let cool completely. You can keep the bacon fat that remains in the pan and add it to the mixture to add flavor. In a large mixing bowl, mix together the drained sauerkraut, mustard, breadcrumbs, 6 eggs and cheese. When the bacon and sausage is cool, add it to the sauerkraut mixture and mix well. The mixture should be a little firm. Add a little more breadcrumbs to form a nice tight mixture. Take three bowls, large enough to fit the a few of the fritters into, and keep them separate. Add the flour, salt, and pepper to one bowl, 2 beaten eggs to the second bowl and the breadcrumbs to the third bowl, and keep your bowls in this order. Take a few of the fritters, place in flour, and roll them around to coat all sides well. Next, dip the fritters into the egg, coating all sides, then remove to the bowl with the breadcrumbs. Roll them in the breadcrumbs and place on a plate while you do the others. Once you get all of them breaded you should place them in the refrigerator for at least in hour. Overnight is even better. You want them to be very cold so that they stay together easily. To Fry: Using a large Dutch oven or small stockpot, heat up the oil to 350º F. If you don't have a thermometer just take a little piece of breadcrumb and drop it into the pan. If it sizzles, then it's ready. Add the fritters one at a time leaving enough room for them to float around. If you put too many in at the same time the oil will cool too fast and the fritters will come out greasy and undercooked. Fry the fritters in the oil for about 5 - 6 minutes. Using a slotted spoon, carefully remove them and place on a plate lined with a paper towel. Continue to fry them until all of them are done. For the Dipping Sauce: In a small mixing bowl, combine the mayonnaise, honey, and mustard and mix well.

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

KIELBASA AND SAUERKRAUT SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
• On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
• Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

SAUSAGE AND SAUERKRAUT

Steps:

• Rinse and drain kraut.
• Combine with applesauce, flour, onion, and caraway.
• Layer sausage or pork with kraut mixture.
• Bake in tightly covered casserole at 325 degrees Fahrenheit for 2 1/2 to 3 hours.

SAUSAGE AND SAUERKRAUT

Steps:

• Cut sausage in 1-1/2 inch slices.
• Saute in Dutch oven until browned.
• Add sauerkraut, and all remaining ingredients; mix well.
• Cover and simmer for 30 minutes.
• Remove bay leaf.

SAUSAGE AND CORN FRITTERS

Steps:

• Start boiling ear of corn. Alternately, frozen corn can be used instead.
• Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
• Pan fry sausage and set aside.
• Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
• Beat egg separately, then combine with ingredients in bowl.
• Add corn kernels and sausage to the mixture and blend thoroughly.
• Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
• The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
• Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
• Placed finished fritters on a paper towel to remove excess grease.
• Sprinkle remaining salt on the fritters while still hot.
• Use a blend of sweet and sour sauce and hot sauce for dipping if desired.