Sausage and Sauerkraut Fritter dishes

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Ingredients:

  • 1 bag fresh sauerkraut, drained pipes
  • 1 big smoked sausage (Bauernwurst or Kielbasa)
  • 4 pieces thick-cut smoked bacon
  • 2 tablespoons spicy mustard
  • 1 cup Gruyere
  • 8 eggs
  • 1 cup breadcrumbs
  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups breadcrumbs
  • 1 cup mayo
  • 2 tablespoons honey
  • 1/2 cup entire grain mustard

Instructions:

  1. Cut the bacon and sausage into little pieces.
  2. Heat a medium sized fry pan on medium heat. Include the bacon and sausage and cook for 4-5 minutes or up until the bacon is somewhat crispy.
  3. Remove from the heat and let cool entirely. You can keep the bacon fat that stays in the pan and include it to the mix to include taste.
  4. In a big blending bowl, mix together the drained pipes sauerkraut, mustard, breadcrumbs, 6 eggs and cheese.
  5. When the bacon and sausage is cool, include it to the sauerkraut mix and blend well. The mix must be a little company. Include a little bit more breadcrumbs to form a great tight mix.
  6. Take 3 bowls, big enough to fit the a few of the fritters into, and keep them different. Include the flour, salt, and pepper to one bowl, 2 beaten eggs to the 2nd bowl and the breadcrumbs to the 3rd bowl, and keep your bowls in this order.
  7. Take a few of the fritters, location in flour, and roll them around to coat all sides well.
  8. Next, dip the fritters into the egg, finishing all sides, then eliminate to the bowl with the breadcrumbs.
  9. Roll them in the breadcrumbs and put on a plate while you do the others.
  10. Once you get all of them breaded you ought to put them in the fridge for a minimum of in hour. Overnight is even much better. You desire them to be really cold so that they remain together quickly.
  11. Using a big Dutch oven or little stockpot, warm up the oil to 350 º F. If you do not have a thermometer simply take a little piece of breadcrumb and drop it into the pan. If it sizzles, then it’s all set.
  12. Add the fritters one at a time leaving adequate space for them to drift around. If you put a lot of in at the very same time the oil will cool too quick and the fritters will come out oily and undercooked.
  13. Fry the fritters in the oil for about 5 – 6 minutes. Utilizing a slotted spoon, thoroughly eliminate them and put on a plate lined with a paper towel. Continue to fry them till all of them are done.