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recipe title: |
Sauerkraut Balls Tom Brown |
category: |
Appetizers, Meat |
keywords: |
Beef, Pork |
servings: |
75 |
ingredients: |
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
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directions: |
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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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