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Helga's Sauerkraut Balls Recipe

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This recipe for Helga's Sauerkraut Balls, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim Prinz
Added: Monday, December 17, 2007


1 lb. Bob Evans pork sausage
1/4 lb. ground beef
1/2 cup chopped onion
1 large can sauerkraut
3 T parsley
1 1/2 tsp salt
1 tsp sugar
1/2 tsp dry mustard
1/8 tsp pepper

Brown meat, add onions, parsley and spices. Stir well so it is a fine consistency. Cut sauerkraut 1/2 in long-add to meat and cook 20-30 minutes.
Take off stove and add 1/2 cup dry bread crumbs. Stir well and let cool a little while.
Then add 2 well beaten eggs and cool completely in refrigerator.
When cold, roll into walnut size balls, dip in additional beaten eggs and then in bread crumbs.
May be frozen, on a cookie sheet first, for later use.
To serve-place each ball in small cup muffin pans. Heat in 450 oven-turn once-serve hot

Number Of Servings:
Number Of Servings:
80 balls




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