Sauerkraut Balls Tom Brown Recipe
Recipe Ingredients
1 onion, chopped fine
3 tbsp unsalted butter
1 cup cooked ham, finely chopped
1 cup corned beef, finely chopped
1/2 garlic clove, minced & mashe to a, paste
6 tbsp flour
2 cup sauerkraut, drained & choppe fine
1 tbsp fresh parsley, finely choppe
1/2 cup beef broth
1 large egg
2 cup milk
2 1/2 cup flour
4 cup dry bread crumbs, fine
1 vegetable oil for frying
Recipe Preparation
from Tom Brown's Coach Light in Chicago.
In a large skillet, cook onion in the butter over mod-low heat,
stirring, until softened. Stir in ham, corned beef, and garlic. Cook
the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook
mixture over moderate heat, stirring, for 3 minutes. Stir in kraut,
parsley, and broth and cook for 3 minutes or until it is thickened
and paste-like. Spread mixture on a platter and chill for at least 3
hours.
In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape
the kraut mixture by level teaspoons into balls, dip them into the
egg mixture and roll them in the bread crumbs.
In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the
balls in batches for 2-3 minutes or until golden brown. Transfer to
paper towels to drain.
Makes about 75 sauerkraut balls.
a Gourmet Mag 1958 favorite.
Servings: 75
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Sauerkraut Balls Tom Brown Recipe from the Recipes-4U Cookbook
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