Here is a delicious spin on the classic Polish pairing of sauerkraut and sausage. You will have a quick Dyngus Day meal in no time! Store-bought sauerkraut is mixed with flour, eggs, green onions, and spices, and formed into little cakes. After the cakes are pan-fried to golden brown, they are plated with generous slices of fried Polish kielbasa. Applesauce and sour cream are traditional condiments for this dish. Smart Recipes, European Recipes, Beef,Pork,Eggs Recipes, Recipes Beef,Pork,Eggs European Fried Sauerkraut Cakes With Kielbasa Fried Sauerkraut Cakes With Kielbasa Recipe | PT40M Serves 4 Ingredients: 1 Pound Sauerkraut 2 Large Eggs 0.33 Cup All-Purpose Flour 0.5 Cup Green Onions 0.75 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 0.5 Cup Vegetable Oil 1 Pound Smoked Kielbasa 0.25 Cup Warm Applesauce Preheat your oven to 250 degrees. Pat dry the sauerkraut by wrapping in a paper towel. Mix eggs, salt, green onions, flour and pepper in a bowl. Add sauerkraut to the mixture and combine well. Heat oil in a 12-inch skillet over medium heat. Pour 1/4-cup of the sauerkraut mixture into the oil and press it with a fork to flatten into a disk of 3 1/2 inches in diameter. Transfer the fried cake disks to a plate lined with a paper towel, using a slotted spoon. Add Kielbasa to the remaining oil in the skillet and cook for 2 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain. Top the fried cakes with browned kielbasa and serve.

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