- 1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 cup chopped scallion greens
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 3/4 cup vegetable oil
- 1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices
- Accompaniment: warm applesauce
- Preheat oven to 250°F.
- Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in 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 three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
- Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.