Fried Sauerkraut Cakes with Kielbasa

Ingredients for Fried Sauerkraut Cakes with Kielbasa

• 1 (1-pound) package sauerkraut (not canned), rinsed and drained well (350g )

• 2 large eggs, lightly beaten

• 1/3 cup plain flour

• 1/2 cup chopped spring onion greens

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 120 to 180ml vegetable oil

• 450g smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices

• Accompaniment: warm applesauce

Preheat oven to 121°C.

Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, spring onion greens, salt, and pepper until combined.

Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.

Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

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