Sauerkraut balls tom brown
75 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped fine | |
| 3 | tablespoons | Unsalted butter |
| 1 | cup | Cooked ham, finely chopped |
| 1 | cup | Corned beef, finely chopped |
| ½ | Garlic clove, minced & mashe to a paste | |
| 6 | tablespoons | Flour |
| 2 | cups | Sauerkraut, drained & choppe fine |
| 1 | tablespoon | Fresh parsley, finely choppe |
| ½ | cup | Beef broth |
| 1 | large | Egg |
| 2 | cups | Milk |
| 2½ | cup | Flour |
| 4 | cups | Dry bread crumbs, fine |
| Vegetable oil for frying | ||
Directions
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 2½ 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.