Fried Sauerkraut Cakes with Kielbasa: A Taste of Rustic Comfort

My culinary journey has been a tapestry woven with flavors from bustling city bistros to quiet countryside kitchens. But there’s a special corner in my heart reserved for dishes that speak of home, of tradition, and of the simple, honest goodness of ingredients transformed by time and care. This recipe for Fried Sauerkraut Cakes with Kielbasa is one such treasure. It was a gift from a local chef, a man whose hands moved with the rhythm of generations of cooks, and whose eyes sparkled when he spoke of food that nourished the soul. Every time I recreate these cakes, I’m transported back to his warm, flour-dusted kitchen, the air thick with the comforting aroma of simmering cabbage and savory sausage.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 8-10 cakes
• Dietary Type: Adaptable (can be made vegetarian by omitting kielbasa)

Ingredients

For the Fried Sauerkraut Cakes:

• 1 (16 ounce) package sauerkraut, rinsed and drained well (ensure it’s not the canned variety for the best texture and flavor)
• 2 eggs, lightly beaten
• 1/3 cup all-purpose 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 (for frying)

For the Kielbasa:

• 1 lb smoked kielbasa, cut crosswise into 1/2 inch slices

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Paper towels
• 12-inch heavy skillet
• Slotted spatula
• Baking sheet
• Shallow baking pan

Instructions

1. Prepare the Oven: Begin by preheating your oven to a gentle 250 degrees Fahrenheit. This low temperature is key to keeping the fried cakes warm and slightly crisp without overcooking them while you finish the rest of the meal.

2. Drain and Dry the Sauerkraut: The secret to tender, not soggy, sauerkraut cakes lies in thorough drying. Pat the sauerkraut dry between layers of paper towels, pressing gently but firmly to remove as much moisture as possible. You’ll be surprised how much liquid you can extract.

3. Form the Cake Mixture: In a large mixing bowl, combine the well-drained sauerkraut with the lightly beaten eggs, flour, chopped green onion, salt, and black pepper. Stir everything together until it’s just combined and forms a cohesive mixture. Don’t overmix; you want to retain some texture from the sauerkraut.

4. Heat the Oil for Frying: Pour about 1/2 inch of vegetable oil into your 12-inch heavy skillet. Place the skillet over medium-high heat and allow the oil to heat until it’s shimmering and hot, but not smoking. A good test is to drop a tiny bit of the sauerkraut mixture into the oil; it should sizzle vigorously immediately.

5. Form and Fry the First Cakes: Using a 1/4 cup measure, scoop out the sauerkraut mixture, filling it about 3/4 full. Carefully turn out the mixture from the measure into the hot oil using a fork, allowing it to slide into the skillet. Immediately use the fork to gently flatten the mound into a 3 1/2 inch diameter cake.

6. Continue Frying in Batches: Form two more cakes in the skillet in the same manner, ensuring not to overcrowd the pan. Fry the cakes, turning them over once with the slotted spatula, until they are a beautiful golden brown on both sides. This should take approximately 4 minutes per side.

7. Drain and Keep Warm: Once golden, carefully transfer the fried cakes using a slotted spatula to a plate lined with fresh paper towels to drain off excess oil. Once drained, move them to a baking sheet and place them in the preheated oven in a shallow baking pan to keep them warm.

8. Fry Remaining Cakes: Repeat steps 5 through 7 with the remaining sauerkraut mixture, adding more vegetable oil to the skillet as needed to maintain the 1/2 inch depth.

9. Brown the Kielbasa: In the same skillet (you can pour off some of the used frying oil if there’s too much, but leave a little for flavor), add the sliced kielbasa. Cook over medium heat, turning occasionally, until the kielbasa slices are nicely browned on both sides. This usually takes about 5-7 minutes.

10. Drain and Serve: Transfer the browned kielbasa to a paper towel-lined plate to drain. Serve the warm sauerkraut cakes immediately alongside the browned kielbasa.

Expert Tips & Tricks

• Sauerkraut Choice: For the best texture and flavor, opt for barrel-fermented or refrigerated sauerkraut rather than canned. The texture will be finer and the flavor less acidic.
• Moisture is the Enemy: I can’t stress enough the importance of drying the sauerkraut. Use a clean kitchen towel or multiple layers of paper towels and really wring out that moisture.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crisp, evenly cooked cakes. Too low and they’ll be greasy; too high and they’ll burn before cooking through. A kitchen thermometer is your friend here, or the classic “drop a bit of batter” test.
• Gentle Handling: When forming and flipping the cakes, be gentle. They are delicate until fully cooked and can break apart if handled too roughly.
• Keeping Them Crisp: The 250°F oven is just to keep them warm. Avoid covering them too tightly, as this can steam them and make them lose their crispness. A shallow pan is ideal.

Serving & Storage Suggestions

These Fried Sauerkraut Cakes with Kielbasa are best enjoyed fresh off the skillet, their crisp exterior giving way to a tender, tangy interior, beautifully complemented by the smoky, savory kielbasa. They are traditionally served with simple, comforting sides. I love them with buttered egg noodles, which soak up any residual flavors from the kielbasa and cakes beautifully. Creamy mashed potatoes are another fantastic pairing, offering a soft contrast to the texture of the cakes. For a touch of sweetness that cuts through the richness and tang, serve with a side of warm applesauce or, for a truly delightful experience, my own Daisy Mae’s Fried Apples (recipe #3057).

Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend a brief spell in a preheated oven (around 350°F or 175°C) on a baking sheet until warmed through and crisped up again. You can also gently reheat them in a non-stick skillet over medium-low heat, though they may not regain their original crispness. Microwaving is not recommended as it tends to make them soft and gummy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	596 kcal
Calories from Fat	447 kcal
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%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Vegetarian Option: For a delightful vegetarian meal, simply omit the kielbasa. The sauerkraut cakes are robust enough to stand on their own, especially when served with a hearty side like roasted root vegetables or a fresh green salad.
• Herbal Infusion: Feel free to add other finely chopped fresh herbs to the sauerkraut mixture, such as fresh dill or chives, for an extra layer of flavor.
• Spicy Kick: If you enjoy a bit of heat, a pinch of red pepper flakes added to the sauerkraut mixture or a dash of your favorite hot sauce served on the side can be a wonderful addition.
• Alternative Sausage: While kielbasa is traditional and delicious, you could experiment with other smoked sausages like andouille for a different flavor profile.

FAQs

Q: Why do I need to rinse and drain the sauerkraut?
A: Rinsing removes excess brine, reducing the overall saltiness and acidity, while thorough draining is essential to prevent soggy cakes.

Q: Can I make these ahead of time?
A: The sauerkraut mixture can be prepared a few hours in advance and refrigerated. However, for the best texture, it’s recommended to fry the cakes just before serving.

Q: What if I don’t have a heavy skillet?
A: A cast-iron skillet is ideal for even heat distribution, but any heavy-bottomed skillet will work. Ensure it can withstand medium-high heat.

Q: My cakes are falling apart when I flip them. What am I doing wrong?
A: This is usually due to insufficient drying of the sauerkraut or the oil not being hot enough. Ensure the sauerkraut is as dry as possible and that the oil is properly heated before adding the cakes.

Q: Can I use a different type of oil?
A: Vegetable oil is recommended for its neutral flavor and high smoke point. You can also use canola oil or a light olive oil. Avoid strongly flavored oils like extra virgin olive oil.

Final Thoughts

There’s a profound satisfaction in preparing and sharing food that evokes warmth and comfort, and this recipe for Fried Sauerkraut Cakes with Kielbasa is a perfect example. It’s a dish that celebrates simple, robust flavors and hearty ingredients, perfect for a cozy weeknight dinner or a casual gathering with loved ones. Don’t be afraid to get your hands a little messy – that’s part of the charm! I encourage you to try this recipe, savor the delightful tang of the sauerkraut, the savory richness of the kielbasa, and the comforting embrace of this rustic dish. And please, let me know how it turns out for you!