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Sauerkraut balls

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Ingredients/Components

flour - 9 Tbsp
butter - 3 Tbsp
egg - 1 item
finely chopped onion - 1 item
seasoned salt - 1 item
clove garlic, mashed - 1 item
dashes Worcestershire sauce - 2 item
beef stock bouillon - 3/4 c
1 can finely chopped ham
can finely chopped corned beef - 1 item
sauerkraut, drained and ground - 3 c

How to make sauerkraut balls:

Saute first 5 ingredients together. Heat well.

Stir in flour and egg; continue to cook. Add sauerkraut, Worcestershire sauce, seasoned salt and beef stock. Cook until mixture forms a thick paste. Spread out and cool. Chill well. Shape into 1-inch balls and dip into beaten egg, thinned with milk. Then add cracker crumbs. Fry in deep fat at 375° until a rich brown color. Can be frozen on a cookie sheet.

To reheat: Place in oven at 425° for 20 to 25 minutes. Serve hot.

Recipe categories: Lunch/snacks, Appetizers, Pork.

Rating:

3.4

Average rating: 3.4, total votes: 8

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