Sausage Schnitzel with Quick Sauerkraut
- 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
- Pinch salt
- Sausage Schnitzela:
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 cup water
- 1 1/2 cups plain bread crumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly cracked black pepper
- 1 pound or 6 links smoked bratwurst, butterflied
- 2 cups canola oil
- 6 pretzel rolls or small grinder rolls
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.
Whisk together all of the ingredients in a small bowl and set the sauce aside.
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.
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.
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.
Recipe courtesy Brian Boitano
Recipe courtesy of Rachael Ray