Sauerkraut Balls Tom Brown Recipe

from Tom Brown's 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.