Vienna Sausage Croquettes & Beet Slaw

Prep Time
Cook Time
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"Here's an interesting Austrian inspired recipe using Vienna sausages."

Original is 5 servings


  • Serving Size: 1 (247 g)
  • Calories 353.8
  • Total Fat - 25.2 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 106.4 mg
  • Sodium - 834.9 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 4.9 g
  • Sugars - 3.3 g
  • Protein - 8.2 g
  • Calcium - 235.5 mg
  • Iron - 4.3 mg
  • Vitamin C - 34.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Melt the butter in a medium saucepan, then stir in the flour. Keep stirring for about a minute.

Step 2

Slowly add the milk and cream, stirring to incorporate and make a nice smooth roux.

Step 3

Add your spices, the rice and chopped Vienna sausages and cook an additional 3 minutes, stirring frequently. It should be rather thick.

Step 4

Set it aside to cool while you make the slaw.

Step 5

Make the slaw by placing the peeled and grated beets in a mixing bowl. Whisk together the remaining ingredients in a smaller bowl until well combined. Pour over the beets and stir to combine. Set aside or refrigerate until it's time to serve.

Step 6

Place the oil in a frying pan and place over medium heat. Set up your prep station with a beaten egg in one bowl, breadcrumbs in another, a place to put the shaped croquetas before cooking, and a paper towel lined cookie sheet or plate to drain the cooked croquetas.

Step 7

Take about a tablespoon and a half of the rice and sausage mixture, shape it into a disc, dip it in the egg mixture, coat in the breadcrumbs, and set aside. Repeat until you've used all the rice mixture.

Step 8

Fry the croquetas in batches for about 3-4 minutes each (about 2 minutes per side) and set on a paper towel to drain. Lower the heat if the croquetas are browning too quickly.

Step 9

To serve, place 1/2-3/4 cup of the slaw on a plate and top with a warm croquette.

Step 10

Garnish with fresh chives if desired. Serve immediately.

Step 11

*NOTE: If you don't have cooked rice on hand, take ¼ cup medium grain rice and cook in ½ cup water with a pinch of salt*


No special items needed.

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