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Sauerkraut Balls Recipe

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This recipe for Sauerkraut Balls, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound boneless ham
1/2 pound lean boneless pork
1/2 pound lean boneless veal
1/2 pound corned beef
1 medium onion
1 teaspoon minced parsley
1 tablespoon vegetable shortening
2 cups flour plus flour to coat balls (divided)
2 teaspoons salt
2 cups milk
5 pounds sauerkraut (2 1/2 pounds when well-drained)
3 eggs, lightly beaten
dry unseasoned bread crumbs
Vegetable oil for deep frying

Directions:
Directions:
Run meats and onion through food grinder or food processor. Add parsley and mix well. In large saute pan, melt shortening. When hot, add meat mixture and cook until browned. In separate bowl, combine 2 cups flour, salt and milk; blend well. Add to pan and cook, stirring constantly, until thick. Remove from heat. Drain sauerkraut very well. About half the weight will be lost in process. Add sauerkraut to pan with meat and mix well. Put entire mixture through grinder or processor. Mix well. Return to skillet and cook, stirring constantly, until very thick. Remove from heat and cool. Refrigerate 8 hours. When ready to serve, form into balls about the size of a walnut. Roll in flour, dip in eggs, roll in bread crumbs and fry in batches in hot oil until browned, heated through and meat is cooked through, 5 to 7 minutes. When done, remove from oil with wire basket or slotted spoon. Let drain on paper towels briefly then serve hot. You can freeze and reheat in oven.

Number Of Servings:
Number Of Servings:
100 apps
Personal Notes:
Personal Notes:
This recipe is from Mader's German restaurant in Milwaukee and the best I have ever had. You really need a good deep fryer to make these authentic to the restaurant. I have baked them in the oven to cut calories with use of a cooking spray, it's good, but it's just not the same darn it! Makes 100.

 

 

 

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