Sauerkraut Balls
Source of Recipe
Bob Derezinski, sous chef, Bob Derezinski, sous chef
List of Ingredients
1/2 pound boneless ham
1/2 pound lean boneless pork
1/2 pound lean boneless veal
1/2 pound corned beef
1 medium onion
1 teaspoon minced parsley
1 tablespoon solid vegetable shortening
2 cups flour plus flour to coat balls (divided)
2 teaspoons salt
2 cups milk
5 pounds sauerkraut (2 1/2 pounds when well-drained)
3 eggs, lightly beaten
Dry bread crumbs
Vegetable oil heated to 350 degrees to deep-fry appetizers
Recipe
Run meats and onion through food grinder or food processor. Add parsley and mix well.
In large saute pan, melt shortening. When hot, add meat mixture and cook until browned.
In separate bowl, combine 2 cups flour, salt and milk; blend well. Add to pan and cook, stirring constantly, until thick. Remove from heat.
Drain sauerkraut very well. About half the weight will be lost in process. Add sauerkraut to pan with meat and mix well. Put entire mixture through grinder or processor. Mix well. Return to skillet and cook, stirring constantly, until very thick. Remove from heat and cool. Refrigerate 8 hours.
When ready to serve, form into balls about the size of a walnut. Roll in flour, dip in eggs, roll in bread crumbs and fry in batches in hot oil until browned, heated through and meat is cooked through, 5 to 7 minutes. When done, remove from oil with wire basket or slotted spoon. Let drain on paper towels briefly then serve hot. Makes about 100 appetizers.
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