Fried Sauerkraut Cakes With Kielbasa

This is similar to a potato pancake in texture. The recipe was handed down to me by a local chef. This meal is best served with buttered noodles or mashed potatoes. I recommend serving this dish with a side of warm applesauce or Daisy Mae's Fried Apples Daisy Mae's Fried Apples.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 (16 ounce) package sauerkraut, rinsed and drained well (not canned)
• 2  eggs, lightly beaten
• 1⁄3 cup flour
• 1⁄2 cup green onion, chopped fine
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2-3⁄4 cup  vegetable oil, divided
• 1  lb smoked kielbasa, cut crosswise into 1/2 inch slices

Directions

1. For Sauerkraut Cakes:
2. Preheat oven to 250 degrees Fahrenheit.
3. Pat sauerkraut dry between paper towels to remove as much moisture as possible.
4. Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
5. Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
6. Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
7. Turn out into hot oil using a fork.
8. Release and flatten to 3-1/2 inch diameter with the fork.
9. Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
10. Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
11. To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
12. Fry more cakes in the same manner with remaining ingredients.
13. For Kielbasa:
14. Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
15. Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.