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!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
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
Instructions
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.
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs.
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.
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.
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.
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.
Remove the quick sauerkraut from the heat and stir in the chopped dill.
To serve, place a generous portion of the quick sauerkraut on each plate and top with a hot, crispy sausage schnitzel.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
