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LOCATION: Recipes >> German >> Sauerkraut Balls 06

Print this Recipe    Sauerkraut Balls 06

Sauerkraut Balls
Makes about 5 dozen.

1 medium onion, minced
2 Tbsp butter or margarine
1 cup ground or finely minced cooked ham
1 cup finely minced corned beef
1/4 tsp garlic salt
1 Tbsp prepared mustard
3 Tbsp minced parsley
1/8 tsp pepper
2 cups sauerkraut, drained and finely chopped
2/3 cup flour
1/2 cup beef stock
2 eggs, well beaten
1/2 cup (about) fine dry bread crumbs

Saute onion in butter until tender. Add ham and corned beef and
cook, stirring often, for 5 minutes. Add garlic salt, mustard,
parsley, pepper, sauerkraut, 1/2 cup flour and beef stock. Mix
well. Cook for 10 minutes, stirring often. Spread out on a platter
to cool. Shape into 1-inch balls. Refrigerate for 1 hour. Roll
sauerkraut balls in remaining flour, dip into beaten eggs, and roll
in bread crumbs. Fry in deep hot far (370`on a frying thermometer)
until golden-brown. Drain on absorbent paper. Serve as appetizers
with toothpicks.

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