Sauerkraut balls tom brown

75 servings

Ingredients

Quantity Ingredient
1 Onion, chopped fine
3 tablespoons Unsalted butter
1 cup Cooked ham, finely chopped
1 cup Corned beef, finely chopped
½ Garlic clove, minced & mashe to a paste
6 tablespoons Flour
2 cups Sauerkraut, drained & choppe fine
1 tablespoon Fresh parsley, finely choppe
½ cup Beef broth
1 large Egg
2 cups Milk
2½ cup Flour
4 cups Dry bread crumbs, fine
Vegetable oil for frying

Directions

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 2½ 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.

Related recipes