July 05, 2017
Dinner, Lunch, Main Dish,
Salads, Meat Salad, Pork, Pork Sausage, Vegetables, Beet, Australian, Entertaining, July 4th, Labor Day, Sunday Dinner, Weeknight Meals, Stove Top, Make it from scratch more
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"Here's an interesting Austrian inspired recipe using Vienna sausages."
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*
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