Sausage And Sauerkraut Fritters Recipe 455

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

ANDOUILLE SAUSAGE CORN FRITTERS

Steps:

• In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
• In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

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.

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

SAUSAGE AND SAUERKRAUT CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.

SAUSAGE & SAUERKRAUT

Steps:

• In a large saucepan, saute onion in oil until tender.
• Add sauerkraut, sausage, potatoes, apple juice& apple.
• Combine brown sugar, flour& carway, stir into saucepan.
• Simmer for 35 minutes.
• Garnish with bacon.

SAUSAGE 'N KRAUT

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill the sausages on the preheated grill until browned, about 3 minutes on each side. Cut the cooked sausage into 1/2-inch slices.
• While the sausage is grilling, melt the butter spread in a large skillet over medium-high heat. Stir in the sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until the sauerkraut begins to brown, about 10 minutes. Stir in the sausage slices. Serve hot.

SAUSAGE AND CORN FRITTERS

Steps:

• Start boiling ear of corn. Alternately, frozen corn can be used instead.
• Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
• Pan fry sausage and set aside.
• Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
• Beat egg separately, then combine with ingredients in bowl.
• Add corn kernels and sausage to the mixture and blend thoroughly.
• Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
• The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
• Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
• Placed finished fritters on a paper towel to remove excess grease.
• Sprinkle remaining salt on the fritters while still hot.
• Use a blend of sweet and sour sauce and hot sauce for dipping if desired.