I promise to post this way back, but as always procrastinated. Although
it is good as listed, I use the sauerkraut patties as a side-dish for
any pork recipe. Remember nothing is engraved in stone!!!!

Here goes:

1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)
2 lge eggs slightly beaten ( or eggbeaters I guess).
1/3 c all purpose f;our. (I use 1/4 cup Carbquick, and top up with flour).
1/2 cup scallions, or whatever onion is handy.
3/4 tsp salt ( to taste)
1/4 tsp pepper ( to taste_)
1/2 to 3/4 c vegetable oil.
1 lb smoked kielbasa, cut nto 1/2 cup slices.


1. Prehreat oven to 250 degs.
2. Pat sauerkraut dry with a whole bunch of paper towels to remove as
much moisture as possible.
3. Transfer dried sauerkraut, into a bowl, add the scallions,flour,eggs,
pepper snd salt. Stir until combined.
4. Heat the 1/4 inch oil in a 12" skilletuntil hot, but not smoking.

5. Fill a 1/4 cup measure three-fourths full with the sauerkraut
mixture. Drop into the oil and flatten with a fork to about 3 1/2 ins
diameter. Make two or three more as the skillet will take.

6. Fry until golden, flip over and finish; about 4 mins total.

7. Transfer the cakes with a slotted spatula to a paper towels. To keep
warm, then put them in the ovem on a rack

*. When all this is done, put the slices of kielbasa in the skillet of
grease and give them a couple of minutes.



Now this looks long and complicated, but it is so easy, and I have done
the patties as a aside dish for many things!!

This sounds really good Gill, thanks for posting it.

Cheri


Gill Murray wrote in message ...
>I promise to post this way back, but as always procrastinated.
Although
>it is good as listed, I use the sauerkraut patties as a side-dish for
>any pork recipe. Remember nothing is engraved in stone!!!!
>
>Here goes:
>
>1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a
difference)
>2 lge eggs slightly beaten ( or eggbeaters I guess).
>1/3 c all purpose f;our. (I use 1/4 cup Carbquick, and top up with
flour).
>1/2 cup scallions, or whatever onion is handy.
>3/4 tsp salt ( to taste)
>1/4 tsp pepper ( to taste_)
>1/2 to 3/4 c vegetable oil.
>1 lb smoked kielbasa, cut nto 1/2 cup slices.
>
>
>1. Prehreat oven to 250 degs.
>2. Pat sauerkraut dry with a whole bunch of paper towels to remove as
>much moisture as possible.
>3. Transfer dried sauerkraut, into a bowl, add the
scallions,flour,eggs,
>pepper snd salt. Stir until combined.
>4. Heat the 1/4 inch oil in a 12" skilletuntil hot, but not smoking.
>
>5. Fill a 1/4 cup measure three-fourths full with the sauerkraut
>mixture. Drop into the oil and flatten with a fork to about 3 1/2 ins
>diameter. Make two or three more as the skillet will take.
>
>6. Fry until golden, flip over and finish; about 4 mins total.
>
>7. Transfer the cakes with a slotted spatula to a paper towels. To
keep
>warm, then put them in the ovem on a rack
>
>*. When all this is done, put the slices of kielbasa in the skillet
of
>grease and give them a couple of minutes.
>
>
>
>Now this looks long and complicated, but it is so easy, and I have
done
>the patties as a aside dish for many things!!

"Gill Murray" > wrote in message
news:Rx9_h.9423$IJ3.4339@trnddc07...
>I promise to post this way back, but as always procrastinated. Although it
>is good as listed, I use the sauerkraut patties as a side-dish for any pork
>recipe. Remember nothing is engraved in stone!!!!
>
> Here goes:
>
> 1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)
> 2 lge eggs slightly beaten ( or eggbeaters I guess).
> 1/3 c all purpose f;our. (I use 1/4 cup Carbquick, and top up with flour).
> 1/2 cup scallions, or whatever onion is handy.
> 3/4 tsp salt ( to taste)
> 1/4 tsp pepper ( to taste_)
> 1/2 to 3/4 c vegetable oil.
> 1 lb smoked kielbasa, cut nto 1/2 cup slices.
>
>
> 1. Prehreat oven to 250 degs.
> 2. Pat sauerkraut dry with a whole bunch of paper towels to remove as much
> moisture as possible.
> 3. Transfer dried sauerkraut, into a bowl, add the scallions,flour,eggs,
> pepper snd salt. Stir until combined.
> 4. Heat the 1/4 inch oil in a 12" skilletuntil hot, but not smoking.
>
> 5. Fill a 1/4 cup measure three-fourths full with the sauerkraut mixture.
> Drop into the oil and flatten with a fork to about 3 1/2 ins diameter.
> Make two or three more as the skillet will take.
>
> 6. Fry until golden, flip over and finish; about 4 mins total.
>
> 7. Transfer the cakes with a slotted spatula to a paper towels. To keep
> warm, then put them in the ovem on a rack
>
> *. When all this is done, put the slices of kielbasa in the skillet of
> grease and give them a couple of minutes.
>
>
>
> Now this looks long and complicated, but it is so easy, and I have done
> the patties as a aside dish for many things!!

Gil, where are you finding the Carbquick?

John

On Wed, 02 May 2007 23:55:29 GMT, Gill Murray
> wrote:

Looks good, Gill - but this is puzzling me:
>1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)

I've only ever seen sauerkraut canned or made "fresh" - what IS the
difference?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.5% BMI 25

johnniemccoy@ wrote:
> "Gill Murray" > wrote in message
> news:Rx9_h.9423$IJ3.4339@trnddc07...
>
>>I promise to post this way back, but as always procrastinated. Although it
>>is good as listed, I use the sauerkraut patties as a side-dish for any pork
>>recipe. Remember nothing is engraved in stone!!!!
>>
>>Here goes:
>>
>>1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)
>>2 lge eggs slightly beaten ( or eggbeaters I guess).
>>1/3 c all purpose f;our. (I use 1/4 cup Carbquick, and top up with flour).
>>1/2 cup scallions, or whatever onion is handy.
>>3/4 tsp salt ( to taste)
>>1/4 tsp pepper ( to taste_)
>>1/2 to 3/4 c vegetable oil.
>>1 lb smoked kielbasa, cut nto 1/2 cup slices.
>>
>>
>>1. Prehreat oven to 250 degs.
>>2. Pat sauerkraut dry with a whole bunch of paper towels to remove as much
>>moisture as possible.
>>3. Transfer dried sauerkraut, into a bowl, add the scallions,flour,eggs,
>>pepper snd salt. Stir until combined.
>>4. Heat the 1/4 inch oil in a 12" skilletuntil hot, but not smoking.
>>
>>5. Fill a 1/4 cup measure three-fourths full with the sauerkraut mixture.
>>Drop into the oil and flatten with a fork to about 3 1/2 ins diameter.
>>Make two or three more as the skillet will take.
>>
>>6. Fry until golden, flip over and finish; about 4 mins total.
>>
>>7. Transfer the cakes with a slotted spatula to a paper towels. To keep
>>warm, then put them in the ovem on a rack
>>
>>*. When all this is done, put the slices of kielbasa in the skillet of
>>grease and give them a couple of minutes.
>>
>>
>>
>>Now this looks long and complicated, but it is so easy, and I have done
>>the patties as a aside dish for many things!!
>
>
> Gil, where are you finding the Carbquick?
>
> John
>
>
Had to order it from Netrition.com. It is rather like Bisquick, but less
carbs.

Incidentally, I experimented last time I made this. I refrigerated some
of the batter, then made the little patties next day, and it worked
well. I also chilled a cooked one, and nuked it the following day, and
that was OK too........but not as good as the freshly fried one.

Gill

Nicky wrote:
> On Wed, 02 May 2007 23:55:29 GMT, Gill Murray
> > wrote:
>
> Looks good, Gill - but this is puzzling me:
>
>>1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)
>
>
> I've only ever seen sauerkraut canned or made "fresh" - what IS the
> difference?
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.5% BMI 25

It seems that the stuff you buy in the plastic bags, in the refrigerated
section of the store, not cans, has longer stringy bits in it. I
haven't tried it with the canned, but the recipe emphasized the difference.

Gill

On Thu, 03 May 2007 11:53:23 GMT, Gill Murray
> wrote:

>It seems that the stuff you buy in the plastic bags, in the refrigerated
>section of the store, not cans, has longer stringy bits in it. I
>haven't tried it with the canned, but the recipe emphasized the difference.

Interesting! Well, I'll be trying it with canned, of necessity - so
I'll let you know how they worked : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.5% BMI 25

Thanks for the recipe. We love anything made out of cabbage and will try it.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Nicky wrote:
> On Wed, 02 May 2007 23:55:29 GMT, Gill Murray
> > wrote:
>
> Looks good, Gill - but this is puzzling me:
>> 1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)
>
> I've only ever seen sauerkraut canned or made "fresh" - what IS the
> difference?
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.5% BMI 25

IMO, the canned is less crisp and much more salty. If your market
doesn't have any in a the plastic packages (usually in the dairy
case)like mine, I buy the stuff in the jar. It's still better than the
canned stuff.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> Nicky wrote:
>> On Wed, 02 May 2007 23:55:29 GMT, Gill Murray
>> > wrote:
>>
>> Looks good, Gill - but this is puzzling me:
>>> 1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a difference)
>>
>> I've only ever seen sauerkraut canned or made "fresh" - what IS the
>> difference? Nicky.
>> T2 dx 05/04 + underactive thyroid
>> D&E, 100ug thyroxine
>> Last A1c 5.5% BMI 25
>
> IMO, the canned is less crisp and much more salty. If your market doesn't
> have any in a the plastic packages (usually in the dairy case)like mine, I
> buy the stuff in the jar. It's still better than the canned stuff.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life



I like the one called "New Kraut" which is fresh, and really delicious.

--
Best Regards,

Evelyn

Evelyn Ruut wrote:
> "Janet Wilder" > wrote in message
> ...
>
>> Nicky wrote:
>>
>>> On Wed, 02 May 2007 23:55:29 GMT, Gill Murray
>>> > wrote:
>>>
>>> Looks good, Gill - but this is puzzling me:
>>>
>>>> 1 1lb package sauerkraut, NOT CANNED, and rinsed (it makes a
>>>> difference)
>>>
>>>
>>> I've only ever seen sauerkraut canned or made "fresh" - what IS the
>>> difference? Nicky.
>>> T2 dx 05/04 + underactive thyroid
>>> D&E, 100ug thyroxine
>>> Last A1c 5.5% BMI 25
>>
>>
>> IMO, the canned is less crisp and much more salty. If your market
>> doesn't have any in a the plastic packages (usually in the dairy
>> case)like mine, I buy the stuff in the jar. It's still better than the
>> canned stuff.
>>
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
>
>
>
> I like the one called "New Kraut" which is fresh, and really delicious.
>
I haven't come across that one, but I do read the ingredients with great
detail. It is strange how so often some carb is introduced into the
preserving process. It doesn't look much but 1 gm, and 32 servings sure
adds up!

I did make my own one year, when we were stationed in Maryland, using
some lovely heavy crocks I found in a dump at our previous duty station
in Scotland. The sauerkraut I made in Scotland was GREAT!! However, that
which I attempted to make in Maryland, with my homegrown cabbage was a
total disaster. i didn't take into account the fact that homes in the US
are always heated/airconditioned. I had so much fermented mess flowing
on the pantry floor that I remember it to this day, almost 30 years later!

Gillian

Gill Murray wrote:

>
> I did make my own one year, when we were stationed in Maryland, using
> some lovely heavy crocks I found in a dump at our previous duty station
> in Scotland. The sauerkraut I made in Scotland was GREAT!! However, that
> which I attempted to make in Maryland, with my homegrown cabbage was a
> total disaster. i didn't take into account the fact that homes in the US
> are always heated/airconditioned. I had so much fermented mess flowing
> on the pantry floor that I remember it to this day, almost 30 years later!

They grow lots of cabbage here where we live. A friend of mine makes
sauerkraut every winter when one can purchase 4 heads for $1 at the
farmer's market. He puts the crocks in his bath tub. It smells really
evil. <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Gill, just wanted to tell you that I made the fried sauerkraut last
night and it was wonderful. Thanks for posting the recipe. :-)

Cheri