It’s been awhile since I’ve done this so time to try it again. Turkey Kielbasa, Applesauce. David’s Devil Dust and miso on the kale.
The original recipe is from Gourmet February 2005 and I imagine you can still find it online but it is pretty simple.
To make the fried sauerkraut cakes get a pound of good, fresh sauerkraut, in the refrigerator case, not the canned variety. My wife is really picky so I spluge on the best. Drain it on paper towels to get it dry as possible. Mix two large eggs lightly beaten, 1/4 cup flour, 1/2 cup chopped scallion greens, salt and pepper in a bowl and add the dried sauerkraut and stir.
I find that large cast iron skillet or griddle works best. Non-stick just doesn’t cut it. Heat it up and add a bit of oil. Drop in 3/4 of a 1/4 cup measure of the kraut on to the pan and mash down with a fork to shape. Yep, its not very much at a time. You can get three or four in a 12″ skillet. They should get golden brown in about 4 minutes. Remove to paper towels on a warm plate and continue.
Meanwhile slice up the kielbasa on a nice jaunty diagonal and saute in another skillet in some oil with lots of smoky paprika added if you like. I like both the color and the smokiness. Not too hot, and keep turning them. You want color but not burnt.
The internet abounds with recipes for crispy kale, or Krack Kale as we call it here, it is addictive. You cut up some kale, toss it with oil and seasoning, this time I used David’s Devil Dust and some miso, your choice, and then bake in a hot oven for about twenty minutes. Great fun, lots of crunch but not for a first date.
Get yourself some good applesauce to go with it. We have some 100+ year old apple trees and I am been making an not too sweet sauce from them.
David's Place Blog 
Leave a comment