See below ingredients and instructions 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 and 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 and choppe 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
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.