Vienna Sausage Croquettes & Beet Slaw
July 05, 2017
"Here's an interesting Austrian inspired recipe using Vienna sausages."
- FOR VIENNA SAUSAGE CROQUETTES
- FOR BEET SALAD
- 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
Melt the butter in a medium saucepan, then stir in the flour. Keep stirring for about a minute.
Slowly add the milk and cream, stirring to incorporate and make a nice smooth roux.
Add your spices, the rice and chopped Vienna sausages and cook an additional 3 minutes, stirring frequently. It should be rather thick.
Set it aside to cool while you make the slaw.
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.
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.
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.
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.
To serve, place 1/2-3/4 cup of the slaw on a plate and top with a warm croquette.
Garnish with fresh chives if desired. Serve immediately.
*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*
Tips & Variations
No special items needed.