Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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