Title: Sauerkraut Balls Tom Brown
Categories: Appetizer Beef Pork
Yield: 75 Servings
| 1 | | Onion, Chopped Fine |
| 3 | tb | Unsalted Butter |
| 1 | c | Cooked Ham, Finely Chopped |
| 1 | c | Corned Beef, Finely Chopped |
| 1/2 | | Garlic Clove, Mince & Mash |
| 6 | tb | Flour |
| 2 | c | Sauerkraut, Drain & Chop |
| 1 | tb | Fresh Parsley, Fine Chop |
| 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
375øF 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.