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    PrimaRecipes --> Appetizers, Meat

    recipe title: Sauerkraut Balls Tom Brown
    category: Appetizers, Meat
    keywords: Beef, Pork
    servings: 75
          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 375+F 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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