Harry'S Sauerkraut Balls - cooking recipe
Ingredients
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3 Tbsp. butter or margarine
1 medium onion, finely chopped
1/2 medium clove garlic, crushed
1 1/2 c. corned beef, finely chopped
2 c. well drained sauerkraut, chopped
1/4 tsp. seasoned salt
1/4 tsp. Worcestershire sauce
1/2 c. beef stock or bouillon
6 Tbsp. flour
1 egg
2 c. milk
2 c. bread crumbs
Preparation
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Simmer butter or margarine, onion and garlic.
Add and simmer corned beef, sauerkraut, seasoned salt and Worcestershire sauce. Blend beef stock, egg and flour.
Stir in first mixture until thick; remove from heat and, after cooling off, chill in refrigerator at least 12 to 15 hours.
Shape this mixture in walnut size balls, then make a mixture of 2 cups milk and 2 1/2 cups flour; dip the balls in this, then roll in bread crumbs. Deep fry in hot oil for 2 to 3 minutes or until the balls swim on top.
Drain on paper towel and don't eat for about 2 minutes. Don't fry more than one dozen at a time.
Makes 4 1/2 dozen.
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