Fried Sauerkraut Cakes With Kielbasa: A Taste of Home

The scent of frying sauerkraut takes me straight back to my grandmother’s kitchen. She’d stand at the stove, her apron dusted with flour, patiently turning these savory cakes until they were golden brown. The tangy aroma would fill the house, a comforting promise of a hearty meal to come. These weren’t fancy, but they were made with love, and they always brought the family together. The subtle sourness of the kraut, the slight sweetness from the onions, and the smoky kielbasa – it was a symphony of simple flavors that spoke volumes.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Not Gluten Free

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

Equipment Needed

• Large bowl
• Paper towels
• 12-inch heavy skillet
• Measuring cups
• Fork
• Slotted spatula
• Baking sheet
• Shallow baking pan
• Paper towels for draining

Instructions

1. Preheat your oven to 250 degrees Fahrenheit. This low temperature will keep the sauerkraut cakes warm and crispy while you finish frying everything.
2. The key to preventing soggy sauerkraut cakes is to remove as much moisture as possible from the sauerkraut. Pat the sauerkraut dry between several layers of paper towels. This step is crucial, so don’t skip it!
3. Transfer the well-drained sauerkraut to a large bowl. Add the eggs, flour, green onion, salt, and pepper. Stir until everything is thoroughly combined. You want the batter to just hold together; avoid overmixing.
4. Place a 12-inch heavy skillet over medium-high heat. Add about 1/2 inch of vegetable oil to the skillet. Heat the oil until it’s hot but not smoking. You can test the temperature by dropping a tiny bit of the sauerkraut mixture into the oil; if it sizzles immediately, the oil is ready.
5. Using a 1/4 cup measuring cup, fill it about 3/4 full with the sauerkraut mixture. Carefully turn the mixture out into the hot oil using a fork.
6. Once the cake is in the pan, use the fork to gently flatten it to approximately 3 1/2 inch diameter. This ensures even cooking and a crispy surface.
7. Repeat steps 5 and 6 to form two more cakes in the skillet, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy cakes.
8. Fry the sauerkraut cakes, turning over once, until they are golden brown on both sides. This should take about 4 minutes per side. Keep a close eye on them to prevent burning.
9. Transfer the fried cakes with a slotted spatula to a paper towel-lined plate to drain off any excess oil. Once drained, transfer the cakes to a baking sheet.
10. Place the baking sheet with the cakes in the preheated 250 degrees Fahrenheit oven in a shallow baking pan to keep them warm while you fry the remaining cakes and the kielbasa.
11. Repeat steps 5 through 9 with the remaining sauerkraut mixture, adding more oil to the skillet as needed to maintain the 1/2 inch depth.
12. Once all the sauerkraut cakes are fried, reduce the heat to medium. In the same skillet, using any remaining oil, brown the kielbasa slices in 2 batches. Turn the kielbasa occasionally until browned on all sides, about 5-7 minutes per batch.
13. Transfer the browned kielbasa to a paper towel-lined plate to drain.
14. Serve the fried sauerkraut cakes hot with the browned kielbasa.

Expert Tips & Tricks

• For extra flavor, consider adding a pinch of caraway seeds to the sauerkraut mixture.
• If the sauerkraut cakes are browning too quickly, reduce the heat slightly.
• To ensure even cooking, use a heavy-bottomed skillet that distributes heat evenly.
• Don’t overcrowd the pan; cook the sauerkraut cakes in batches to maintain the oil temperature.
• If you want to make the sauerkraut mixture ahead of time, you can store it in the refrigerator for up to 24 hours. However, the cakes might be slightly wetter, so be sure to drain them well after frying.
• Adding a tablespoon of cornstarch can help to make a crisper cake.
• If you don’t have green onions, you can substitute with finely chopped regular onion or chives.

Serving & Storage Suggestions

Serve the fried sauerkraut cakes and kielbasa immediately for the best texture and flavor. They are traditionally served with buttered noodles or mashed potatoes. A side of warm applesauce or a dollop of sour cream is a classic accompaniment that complements the savory flavors perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes, or pan-fry them in a little oil until heated through and crispy. While freezing is not recommended, you can freeze the cakes after being cooked and cooled for a maximum of 2 months in an airtight container. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	596 kcal	N/A
Calories from Fat	447 g	75%
Total Fat	49.8 g	76%
Saturated Fat	11.3 g	56%
Cholesterol	184.2 mg	61%
Sodium	2605.8 mg	108%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	3.7 g	14%
Sugars	2.6 g	10%
Protein	20.2 g	40%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a bit more to get the correct consistency.
• Vegetarian: While kielbasa is not vegetarian, you could substitute with a vegetarian sausage substitute. Make sure that you are not buying sauerkraut made with pork, as some traditional recipes include this ingredient.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauerkraut mixture for a little kick.
• Herby: Incorporate fresh herbs like dill or parsley into the sauerkraut mixture for a more vibrant flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned sauerkraut for this recipe?
A: While fresh or refrigerated sauerkraut is preferred for its texture and flavor, you can use canned sauerkraut. Just be sure to rinse it very well and squeeze out as much moisture as possible.

Q: How can I prevent the sauerkraut cakes from falling apart?
A: Ensuring the sauerkraut is well-drained is crucial. Also, avoid overmixing the batter and make sure the oil is hot enough before frying. Adding a tablespoon of cornstarch can also help.

Q: Can I bake the sauerkraut cakes instead of frying them?
A: Baking is possible, but the texture won’t be the same. For a baked version, preheat your oven to 400 degrees Fahrenheit, place the cakes on a baking sheet, and bake for about 20-25 minutes, flipping halfway through.

Q: Can I make these ahead of time?
A: You can prepare the sauerkraut mixture ahead of time and store it in the refrigerator for up to 24 hours. However, the cakes will have the best texture if fried fresh.

Q: What other sauces would pair well with these sauerkraut cakes?
A: A creamy horseradish sauce, dill sauce, or even a simple Dijon mustard can be delicious accompaniments.

Final Thoughts

These fried sauerkraut cakes with kielbasa are a true comfort food, perfect for a cozy weeknight dinner or a casual weekend gathering. Don’t be intimidated by the frying process; it’s easier than you think, and the result is well worth the effort. Gather your ingredients, put on some music, and let the aroma of frying sauerkraut fill your kitchen. I encourage you to try this recipe and share your feedback! Pair these cakes with a crisp pilsner or a glass of dry Riesling for a truly satisfying meal. Enjoy!