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Sauerkraut Balls Recipe

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This recipe for Sauerkraut Balls, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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1 onion
3 tbsp butter
1 cup finely chopped ham
1 cup finely chopped corned beef
1/2 clove garlic
6 tbsp flour
1 egg
2 cups sauerkraut
Worcestershire sauce
1 tbsp parsley
1/2 cup beef stock
Bread crumbs

Saute 1 onion, finely chopped in 3 tablespoons butter. Add 1 cup finely chopped ham, 1 cup finely chopped corned beef and 1/2 clove garlic, mashed. Heat all well, stir in 6 tablespoons flour and 1 egg and continue to cook, stirring until the mixture is well blended. Add 2 cups sauerkraut, thoroughly drained and ground in food chopper.
Add dash of Lawry's salt, Worcestershire sauce, 1 tablespoon parsley and 1/2 cup beef stock and cook until mixture forms a thick paste.

Spread the paste on a platter to cool and chill well. Shape the mixture into 1" balls; dip the balls into a batter made of 2 cups milk and 2 1/2 cups flour and roll them in fine seasoned bread crumbs. Fry in a deep hot fat (375 degrees) to a rich brown.




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