Sausage Schnitzel with Quick Sauerkraut
Crispy, flavorful, and ready in under an hour, this Sausage Schnitzel with Quick Sauerkraut is the perfect fusion of comfort food and elevated simplicity. Juicy sausage patties are transformed into golden-brown schnitzels, coated in a crunchy breadcrumb crust and pan-fried to perfection. Paired with a zesty quick sauerkraut made from tender cabbage, sweet carrots, and a hint of dill, this dish delivers a beautiful balance of textures and tangy, savory flavors. With minimal prep and easy-to-find ingredients, this meal is ideal for weeknight dinners or a hearty family feast. Serve it hot, and watch as these crispy schnitzels with their flavorful side disappear in no time!
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Ingredients
- 4 sausages (preferably thick, uncooked)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 1 cup vegetable oil
- 4 cups green cabbage, thinly sliced
- 1 large carrot, grated
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons dill, fresh and chopped
- 2 tablespoons butter
Directions
Step 1
Remove the casing from the sausages by making a shallow cut and peeling it off. Flatten each sausage with the side of a knife or a meat mallet to create a patty about 1/2-inch thick.
Step 2
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs.
Step 3
Coat each flattened sausage patty in flour, shaking off the excess, then dip it into the egg mixture, and finally coat it evenly with breadcrumbs. Set aside on a plate.
Step 4
In a large skillet, heat the vegetable oil over medium heat. Fry the schnitzels in batches for about 3-4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
Step 5
For the quick sauerkraut, melt the butter in a large skillet over medium heat. Add the sliced cabbage and grated carrot, cooking and stirring for about 5 minutes until softened.
Step 6
Stir in apple cider vinegar, sugar, salt, pepper, and 1 tablespoon of water. Continue cooking for another 3-4 minutes, allowing the flavors to meld and cabbage to become slightly tender but still crisp.
Step 7
Remove the quick sauerkraut from the heat and stir in the chopped dill.
Step 8
To serve, place a generous portion of the quick sauerkraut on each plate and top with a hot, crispy sausage schnitzel.
Nutrition Facts
| Serving size | (1911.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4663.5 |
| Total Fat 362.5g | 0% |
| Saturated Fat 90.1g | 0% |
| Polyunsaturated Fat 135.1g | |
| Cholesterol 720.5mg | 0% |
| Sodium 9780.3mg | 0% |
| Total Carbohydrate 281.9g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 46.9g | |
| Protein 108.7g | 0% |
| Vitamin D 99.5IU | 0% |
| Calcium 600.0mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 2772.2mg | 0% |
Source of Calories