Sauerkraut Balls Tom Brown Recipe
Yield: 75 servingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped fine
1 tbsp: Fresh parsley, finely choppe
3 tbsp: Unsalted butter,
-,
1 cup: Cooked ham, finely chopped
1/2 cup: Beef broth,
1 cup: Corned beef, finely chopped
1 large: Egg,
1/2: Garlic clove, minced & mashe
2 cup: Milk,
- to a paste,
2 1/2 cup: Flour,
6 tbsp: Flour,
4 cup: Dry bread crumbs, fine
2 cup: Sauerkraut, drained & choppe
Vegetable oil for frying,
- fine,
Directions:
from Tom Browns 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 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.
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.
Source from luhu.jp
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 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.
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.
Source from luhu.jp