This post may contain affiliate links
to companies I know and trust. If you purchase something through one of those
links I will receive a few pennies to help fund my yarn, fabric and vintage
cookbook habit
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
Sauerkraut Balls
Ingredients
- 1 lb Ground beef
- 1 Can Corned beef
- 2 Cups Sauerkraut
- 1 Tbsp Mustard
- 1 Medium Onion
- Dry bread crumbs
- 1 Tbsp Parsley
- 2 Cups Milk
- 3 Tbsp Shortening
- 1 Tsp Salt
- 2 Cups Flour
- 4 Eggs Beaten
- Fat for deep frying
Instructions
- Put sauerkraut through grinder twice.
- Put all meat and onion through food grinder twice.
- Place shortening in large pan and brown meat; add milk, flour, salt, mustard, and parsley.
- Stir until it thickens; add sauerkraut.
- Cool.
- Form into small balls, dip in flour, then in beaten eggs, then in bread crumbs.
- Fry in deep fat.
Printer-friendly copies:
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
