Smoked Sausage Sauerkraut Fritters, a delightful variation of the classic sauerkraut fritters, combine the robust flavors of smoked sausage and bacon with tangy sauerkraut, creating a tantalizing dish that’s perfect for any occasion. Inspired by German culinary heritage, these fritters offer a unique blend of textures and tastes, with crispy exteriors giving way to a savory, satisfying filling. Whether served as an appetizer, snack, or side dish, Smoked Sausage Sauerkraut Fritters are sure to impress with their rich flavor and irresistible crunch.

What are Smoked Sausage Sauerkraut Fritters?

Smoked Sausage Sauerkraut Fritters are savory patties made from a mixture of sauerkraut, smoked sausage, smoked bacon, Emmenthaler cheese, eggs, and breadcrumbs. The smoky aroma and flavor of the sausage and bacon perfectly complement the tanginess of the sauerkraut, while the cheese adds a creamy richness to the filling. Coated in a crispy breadcrumb breading and fried to golden perfection, these fritters offer a satisfying crunch with every bite. Served with a zesty spicy mustard dipping sauce, these fritters are a true delight for the senses.

How to Make Smoked Sausage Sauerkraut Fritters:

Ingredients:

• Sauerkraut: Tangy fermented cabbage that adds a distinctive flavor.
• Smoked Sausage: Adds a smoky, savory taste to the fritters.
• Smoked Bacon: Provides additional smoky flavor and richness.
• Spicy Mustard: Adds a kick of heat and tanginess to the filling.
• Emmenthaler Cheese: Creamy Swiss cheese that melts beautifully into the fritters.
• Eggs: Bind the ingredients together and add richness.
• Breadcrumbs: Used in the filling and for breading the fritters.
• Flour, Salt, Black Pepper: For the breading mixture.
• Mayonnaise, Honey, Whole Grain Mustard: For the dipping sauce.

Step by Step Instructions:

1. In a large mixing bowl, combine the drained sauerkraut, diced smoked sausage, diced smoked bacon, spicy mustard, grated Emmenthaler cheese, beaten eggs, and breadcrumbs. Mix until well combined.
2. In a separate shallow dish, prepare the breading mixture by combining flour, salt, and black pepper.
3. Take a spoonful of the sauerkraut mixture and shape it into a small patty.
4. Dip the patty into beaten eggs, then coat it evenly with the breadcrumb mixture.
5. Heat oil in a skillet over medium heat.
6. Carefully place the coated fritters into the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
7. Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
8. In a small bowl, whisk together mayonnaise, honey, and whole grain mustard to make the dipping sauce.
9. Serve the Smoked Sausage Sauerkraut Fritters hot with the spicy mustard dipping sauce on the side.

FAQ:

1. Can I make these fritters ahead of time?

• Yes, you can prepare the sauerkraut mixture and shape the fritters ahead of time. Fry them when ready to serve for the best texture.

1. Can I use other types of cheese in this recipe?

• While Emmenthaler cheese adds a classic flavor, you can experiment with other cheeses such as cheddar or Gruyère for different taste profiles.

1. Can I bake these fritters instead of frying them?

• Yes, you can bake the fritters in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

1. Can I freeze these fritters?

• Yes, you can freeze the uncooked fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container and store for up to 3 months. Fry them from frozen, adding a few extra minutes to the cooking time.

1. Can I adjust the level of spiciness in the dipping sauce?

• Yes, feel free to adjust the amount of spicy mustard and honey in the dipping sauce to suit your taste preferences.

Sauerkraut Balls (Sauerkraut Kroketten)

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Course Appetizer

Cuisine German

Ingredients

  

For the Fritters:

• 1 bag fresh sauerkraut or 1 can about 14 – 16 ounces, drained
• 1 smoked sausage Bauernwurst or Kielbasa
• 4 slices thick cut smoked bacon
• 2 tablespoons spicy mustard
• 1 cup grated Emmenthaler Gruyere, or Swiss cheese
• 2 whole eggs beaten

For the Breading:

• 1 cup breadcrumbs
• 3 cups flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 whole eggs
• 3 cups breadcrumbs

For the Sauce:

• 1 cup mayonnaise
• 2 tablespoons honey
• ½ cup whole grain mustard

Instructions

 

• Take the bacon and sausage and cut into small pieces. You want it to be as small as possible so that the mixture will hold together well. Once you have the bacon and sausage cut 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 but not too dark. 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. It will only add flavor.
• In a large mixing bowl add the drained sauerkraut, mustard, breadcrumbs, eggs, and cheese. Mix well to incorporate all the ingredients. When the bacon and sausage is cool, add it to this mixture and mix well. The mixture should be a little firm. It it’s too loose the fritters will fall apart leaving your frying pan a mess. Add a little more breadcrumbs so that it forms a nice tight mixture.
• Once you have the mixture made you can fry a little piece in a small pan and taste it. You shouldn’t need any salt because the sauerkraut, bacon, and sausage should have plenty to season it. If it tastes good then you’re ready to bread them.
• 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. Add the beaten eggs to the second bowl. Add the breadcrumbs to the third bowl. You want to keep your bowls in this order. Now for the breading.
• Take a few of the fritters and place in the flour, and roll them around to coat all sides well. Next, dip the fritters into the egg on coating all sides and remove to the bowl with the bread crumbs. 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 much easier.
• Using a large Dutch oven or small stockpot, heat up the oil first. Allow the oil to heat for a few minutes. If you have a candy thermometer you can check the oil. Once it is at 350º F you’re ready to go. If you don’t have a thermometer just take a little piece of bread crumb and drop it into the pan. If it starts to sizzle then it’s ready. Add the fritters, one at a time leaving enough room for them to float around, being careful not to crowd the pan. 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.

Keyword sauerkraut balls, sauerkraut fritters

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