| I have a recipe called Sauerkraut Balls which came from a restaurant in
Shaker Heights OH called Grubers. It's very long and I will have to
hunt for it at home but, you're right, they are delicious.
You grind everything up. Ham, corned beef, sauerkraut - I forget what
else but then you roll them in breadcrumbs. I think they were ground
twice. Does this sound familiar?
Mary Lou
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| This recipe came from Grubers Restaurant in Shaker Heights, OH. They
always had them at the bar.
Remember this was in the days before the cuisenart. The meat, except
for the pork, has all been cooked. I used to save some ham and corned
beef from a meal.
1/2 pound lean, boneless ham
1/2 pound lean, boneless pork
1/2 pound corned beef
1 medium sized onion
1 teaspoon minced parsley
3 tbl. shortening
2 cups flour
1 teasp dry mustard
1 teasp salt
2 cups milk
2 pounds sauerkraut, cooked and drained, or canned and drained
flour
2 eggs, slightly beaten
dry bread crumbs
Put meats and onion through food grinder, add parsley. Blend well and
saute in shortening until browned. Add flour, mustard, salt and milk;
blend. Cook, stirring constantly, until thick. Add sauerkraut and put
entire mixture through food chopper. Mix thoroughly.
Return to skillet an cook, stirring constantly until very thick.
Cool. Form into balls about th size of a walnut. Roll in flour; dip
in eggs; roll in bread crumbs and fry in hot, deep fat (370 F) until
browned.
Serve hot as an appetizer. Approximate yield: 9 to 100 sauerkraut
balls.
I have made a note to myself. Fry and freeze then re-fry again before
serving.
These were always a big hit and no one could figure out what was in
them.
Mary Lou
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