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1
Cut the bacon and sausage into small pieces.
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2
Heat a medium sized frying pan on medium heat.
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3
Add the bacon and sausage and cook for 4-5 minutes or until the bacon is slightly crispy.
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4
Remove from the heat and let cool completely.
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5
You can keep the bacon fat that remains in the pan and add it to the mixture to add flavor.
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6
In a large mixing bowl, mix together the drained sauerkraut, mustard, breadcrumbs, 6 eggs and cheese.
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7
When the bacon and sausage is cool, add it to the sauerkraut mixture and mix well.
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8
The mixture should be a little firm.
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9
Add a little more breadcrumbs to form a nice tight mixture.
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10
Take three bowls, large enough to fit the a few of the fritters into, and keep them separate.
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11
Add the flour, salt, and pepper to one bowl, 2 beaten eggs to the second bowl and the breadcrumbs to the third bowl, and keep your bowls in this order.
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12
Take a few of the fritters, place in flour, and roll them around to coat all sides well.
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13
Next, dip the fritters into the egg, coating all sides, then remove to the bowl with the breadcrumbs.
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14
Roll them in the breadcrumbs and place on a plate while you do the others.
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15
Once you get all of them breaded you should place them in the refrigerator for at least in hour.
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16
Overnight is even better.
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17
You want them to be very cold so that they stay together easily.
