Sausage And Sauerkraut Fritters Recipe 455

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.

FRIED SAUSAGE SAUERKRAUT BALLS

Steps:

• In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
• In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
• Put mixture in the refrigerator to chill for 30 mins to an hour.
• Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
• Roll balls in flour.
• Add milk to egg mixture and dip flour coated balls into egg mixture.
• Roll balls into bread crumbs.
• Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
• Put on a paper towel-lined plate to drain.
• **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
• From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
• Serve warm, but be careful they are piping hot right out of the oven/fryer.

KRAUT FRITTERS

Steps:

• Crumble up the sausage meat and brown in a medium skillet over med-high heat,stirring to break up the meat.
• Drain and place in a large bowl.
• Stir in softened cream cheese, kraut, onions, mustard, bacon, and brown sugar until all is well-mixed.
• Cover and chill in freezer 10-15 minutes.
• Preheat oven to 350 degrees.
• Place crushed cheese crackers in a flat shallow dish.
• Roll the sausage ixture into abaout 2" balls, then roll in cracker crumbs to coat well.
• Line 2 medium or one large baking sheet with foil, then spray with cooking spray.
• Place the coated kraut fritter balls on baking sheets, and bake in 350 degree oven for 30-35 minutes until golden brown, turning once during the baking time. When you turn the fritters you may press down to slightly flatten for a flatter fritter.
• Remove from oven and let cool on sheets for 3-4 minutes, then remove to serving plate. Serve warm.
• Optional for dipping: Mix 3 oz softend cream cheese with 1/4 C coarse ground mustard and 2 T honey.