Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion, chopped fine
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1/2 Garlic clove, minced mashe
- to a paste
6 tb Flour
2 c Sauerkraut, drained choppe
- fine
1 tb Fresh parsley, finely choppe
1/2 c Beef broth
1 lg Egg
2 c Milk
2 1/2 c Flour
4 c Dry bread crumbs, fine
Vegetable oil for frying

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.

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