Shelly's Recipe

*KRAUT BALLS*

Category: Deep Fried

3 cups sauerkraut drained, squeezed and finely chopped
1 medium onion, finely chopped
3 tbsp butter
1 cup cooked ham or smoked sausage, finely chopped
1 cup cooked corned beef, finely chopped
1/2 medium clove garlic, crushed
6 tbs. flour
1 egg
1/8 tsp seasoned salt
1/2 tsp Worcestershire sauce
1 tbsp parsley, chopped
1/2 cup beef stock or bouillon
2 eggs
2 tbs. water
Fine cracker meal

Melt butter; add onion and garlic cook over low heat for 5 minutes. Stir in ham, corned beef and flour cook until brown.

Combine egg, sauerkraut, and seasoned salt, Worcestershire sauce, parsley and beef stock. Cook over low heat stirring occasionally, until thickened. Remove from heat and chill.

Shape into walnut-size balls. Beat remaining eggs with water; coat balls with mixture. Roll in cracker meal. Deep fry (375) 2 to 3 minutes, or until brown. Drain on absorbent paper. Serve warm.

NOTE: Sauerkraut balls may be frozen on a cookie sheet, then placed in a bag. Simply thaw before deep-frying.