Sausage Schnitzel With Quick Sauerkraut Recipe

Name: Sausage Schnitzel With Quick Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quick Sauerkraut; 2 tablespoons canola oil; 1 small head savoy cabbage, shredded; 3/4 cup german beer; 1 tablespoon mustard seeds; 1/4 cup cider vinegar; 2 tablespoons brown sugar; Secret Mustard Sauce; 1 tablespoon honey; 3 tablespoons mayonnaise; 3 tablespoons whole grain mustard; 2 tablespoons german beer; 1 pinch salt; Sausage Schnitzela; 1/4 cup all-purpose flour; 2 eggs; 1/4 cup water; 1 1/2 cups plain breadcrumbs; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; salt and freshly cracked black pepper; 6 links smoked bratwursts, butterflied; 2 cups canola oil; 6 pretzel rolls or 1 small grinder roll

Servings: persons

Quick Sauerkraut
2 tablespoons canola oil
1 small head savoy cabbage, shredded
3/4 cup german beer
1 tablespoon mustard seeds
1/4 cup cider vinegar
2 tablespoons brown sugar
Secret Mustard Sauce
1 tablespoon honey
3 tablespoons mayonnaise
3 tablespoons whole grain mustard
2 tablespoons german beer
1 pinch salt
Sausage Schnitzela
1/4 cup all-purpose flour
2 eggs
1/4 cup water
1 1/2 cups plain breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly cracked black pepper
6 links smoked bratwursts, butterflied
2 cups canola oil
6 pretzel rolls or 1 small grinder roll

1
Sauerkraut: Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
2
Mustard: Whisk together all of the ingredients in a small bowl and set the sauce aside.
3
Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
4
Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
5
Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
6
Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.

2570

kcal

Calories

265

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Quick Sauerkraut, 2 tablespoons canola oil, 1 small head savoy cabbage, shredded, 3/4 cup german beer, and more.

Yes, Sausage Schnitzel With Quick Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Schnitzel With Quick Sauerkraut

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