Recipe Sauerkraut Balls (Pork)

Required Ingredients:

• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 cup finely chopped cooked ham
• 1 cup finely chopped corned beef
• 1/2 clove garlic, crushed
• 6 tablespoons all-purpose flour
• 2 cups sauerkraut, drained and minced
• 1 tablespoon chopped fresh parsley
• 1/2 cup beef broth
•  
• 1 egg
• 2 cups milk
• 2 1/2 cups all-purpose flour
• 4 cups fine dry bread crumbs
• 1 quart oil for frying

Preparing/Cooking:

• In a large skillet, melt butter over medium-low heat.
• Add onion and cook until softened.
• Stir in ham, corned beef and garlic.
• Cook mixture, stirring constantly for 1 minute.
• Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
• Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like.
• Spread mixture on a platter and chill for at least 3 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a bowl, whisk together the egg, milk and 2 1/2 cups flour.
• Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
• Fry balls in batches for 2 to 3 minutes or until golden brown.
• Transfer to paper towels to drain.
• Serve warm.

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