October is here, so time to think about some good German cooking. Here's an idea from Gourmet magazine. These sauerkraut cakes take the place of potato pancakes, and I think they are easier to make.

1 (1 pound) package sauerkraut (not canned)
2 large eggs, lightly beaten
1/2 cup flour
1/2 cup chopped scallion greens (or chives)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 3/4 cup vegetable oil
1 pound smoked beef or pork kielbasa, cut crosswise into 1/2-inch slices
Warm applesauce

Preheat the oven to 250 degrees. Rinse the sauerkraut and drain well. Pat it dry with paper towels to get as dry as possible, then transfer to a bowl and stir in the eggs, flour, scallion greens, salt, and pepper until combined. Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4 cup measure 3/4 full with sauerkraut mixture, then turn it out into the oil, using a fork if needed. Flatten with a fork to 3 1/2 inches in diameter. Form 2 more cakes in the skillet, and fry, turning once, until golden, about 4 minutes total. Transfer to paper towels to drain, and keep warm on a rack over a baking pan in the oven. Fry the rest of the mixture. Brown the kielbasa in two batches in the oil, turning, about 2 minutes per batch, then transfer to paper towels to drain. Serve the cakes topped with kielbasa and warm applesauce on the side. Makes 4 servings.

This next recipe is a variation of the popular brunch dish.

Apple Sausage Raisin Strata
4 slices cinnamon swirl raisin bread
6 oz fully cooked sausage, cut into 1/4 inch slices
1 large apple, peeled, cored, cut into 1/4 inch wedges
3/4 cup shredded sharp cheddar cheese
5 large eggs
3/4 cup milk

Heat oven to 325 degrees. Arrange the raisin bread in a single layer in a 9 inch square baking dish. Cook the sausage and apples in a large covered skillet over moderate heat until the apples begin to soften, about 5 minutes. Uncover and cook until the liquid evaporates and sausage is lightly browned, about 3 minutes. Arrange the sausage and apples evenly over the raisin bread. Top with the cheese. Whisk the eggs and milk together and pour over the cheese. Let stand 5 minutes. Bake 30 to 40 minutes until slightly puffy, and eggs are set in the center. Cut into squares and serve.

Serves 4 to 6


Both recipes from Gourmet magazine February 2005.