Basic information

Name: Sauerkraut balls tom brown

Yield: 75

Categories appetizers, beef



 6 Tbs
 4 c
 Dry bread crumbs, fine
 3 Tbs
 Unsalted butter
 2 1/2 c
 2 c
 Sauerkraut, drained & choppe fine
 2 c
 1/2 c
 Beef broth
 Garlic clove, minced & mashe to a paste
 1 large
 1 c
 Cooked ham, finely chopped
 1 c
 Corned beef, finely chopped
 1 Tbs
 Fresh parsley, finely choppe
 Onion, chopped 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 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.