Sauerkraut Balls Tom Brown Recipe

from Tom Brown''s Coach Light in Chicago.

Step 1

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.

Step 2

In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs.

Step 3

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.

Things You'll Need

  • 1 Onion, chopped fine
  • 3tb Unsalted butter
  • 1c Cooked ham, finely chopped
  • 1c Corned beef, finely chopped
  • 1/2 Garlic clove, minced & mashe
  • - to a paste
  • 6tb Flour
  • 2c Sauerkraut, drained & choppe
  • - fine
  • 1tb Fresh parsley, finely choppe
  • -
  • 1/2c Beef broth
  • 1lg Egg
  • 2c Milk
  • 2 1/2c Flour
  • 4c Dry bread crumbs, fine
  • Vegetable oil for frying

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