Ingredientes para Sausage Schnitzel With Quick Sauerkraut
- 2 tablespoons canola oil, for frying
- Savoy Cabbage
- Beer
- Mustard Seeds
- Cider Vinegar
- Brown Sugar
- Honey
- Mayonnaise
- Whole Grain Mustard
- Salt
- All Purpose Flour
- 2 large eggs
- 2 tablespoons water
- Plain Breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Cracked Black Pepper
- Bratwursts
- 8 hamburger buns or rolls
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Cómo preparar Sausage Schnitzel With Quick Sauerkraut
- **Prepare the Sauerkraut:** Heat olive oil in a large skillet over medium heat. Add drained sauerkraut, caraway seeds, and sugar. Sauté for 5-7 minutes, until slightly wilted but still with some crunch. Set aside.
- **Make the Mustard Sauce:** In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, and olive oil. Set aside.
- **Prepare the Breading Station:** Set up three shallow dishes: one with flour, one with whisked eggs and water, and one with panko bread crumbs, paprika, garlic powder, onion powder, salt, and pepper.
- **Bread the Sausages:** Lightly dredge each sausage in flour, then dip in the egg wash, and finally coat thoroughly in the bread crumb mixture. Place breaded sausages on a sheet tray.
- **Fry the Sausages:** Heat canola oil in a large skillet over medium-high heat. Fry sausages for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- **Assemble the Schnitzels:** Slice open each roll lengthwise. Stuff each roll with a fried sausage. Top with sauerkraut, drizzle with mustard sauce, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
45g
Fat
78g
Carbs
22g
