I had some leftover turkey kielbasa from when I made the Caribbean Rice & Peasand searched epicurious.com for a recipe to use with the rest of it. What I found was a dish that featured kielbasa and something that sounded different from anyway that I’ve ever eaten sauerkraut…fried up into little cakes. I’ve made plenty of other savory cakes before including Indian spiced potato cakes, Chive Risotto Cakes and more… this recipe sounded too good to pass up on.
End Result: I really liked them. The pickling from the sauerkraut gave them a slightly tangy flavor and the crispiness of the cakes was went perfectly with the juicy grilled kielbasa. These sauerkraut cakes will go into my rotation as a side dish to kielbasa or hot dogs.
Fried Sauerkraut Cakes with Kielbasa (from Gourmet Magazine)
makes 4 servings
- 1 (1-pound) package sauerkraut (not canned), (2 3/4 cups)
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 cup chopped scallion greens
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 3/4 cup vegetable oil
- 1 pound turkey kielbasa, cut crosswise into 1/2-inch slices
Accompaniment: warm chunky applesauce
- Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
- Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches 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. Fry more cakes in same manner with remaining mixture.
- While cakes are cooking, brown kielbasa in oil in 2 batches in another skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain.
- Serve cakes topped with kielbasa.