Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 main-course servings

　　1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)

　　2 large eggs, lightly beaten

　　1/3 cup all-purpose flour

　　1/2 cup chopped scallion greens

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/2 to 3/4 cup vegetable oil

　　1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices

　　Accompaniment: warm applesauce

　　

Step 1

Preheat oven to 250°F.

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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.