Basic information

Name:
Sauerkraut balls tom brown
Yield:
75
Categories
Lang:
en
User:
matiaspalomec



Ingredients

6 Tbs
 Flour
4 c
 Dry bread crumbs, fine
3 Tbs
 Unsalted butter
2 1/2 c
 Flour
2 c
 Sauerkraut, drained & choppe fine
2 c
 Milk
1/2 c
 Beef broth
1/2 
 Garlic clove, minced & mashe to a paste
1 large
 Egg
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



Instructions:

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.

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