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Sauerkraut Balls

By Dorothy Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Appetizers and Snacks

Ingredients

  • The Balls

    1 Two and 1/2 Pound Can Sauerkraut
  • 1/2 as Much Ham as Sauerkraut
  • 1/4 Pound Butter
  • 1/2 Teaspoon Dry Mustard
  • 1 Cup Whole Milk
  • 1 Teaspoon Celery Salt
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Cup Water
  • 1 Small Onion
  • 1/2 Scant Cup All-Purpose Flour
  • 2 Tablespoons Horseradish
  • 1 Teaspoon Garlic Powder
  • 1/4 Cup Fresh Parsley, minced
  • 1 Cup Seasoned Bread Crumbs

  • Coating

    Flour
  • 2 Eggs
  • Seasoned Bread Crumbs

Method

  1. Cook the sauerkraut with the water for 15 minutes.
  2. Drain well.
  3. Grind with the ham.
  4. Grind the onion into the mixture.
  5. You should be able to do this in a processor.
  6. Be slow! I have broken a processor trying to do too much at once.
  7. Make a roux [a mixture of flour and fat used to thicken] by melting the butter and adding the flour in a heavy skillet stirring constantly until browned and mixed.
  8. Add the mustard, horseradish, garlic powder, celery salt, parsley, Worcestershire sauce, and milk.
  9. Stir until smooth.
  10. Add the kraut and ham mixture.
  11. Cook until thickened.
  12. Add the bread crumbs.
  13. Put in a bowl, cover and chill several hours or overnight.
  14. Roll into small balls.
  15. Roll in flour, then the beaten eggs and finally in bread crumbs.
  16. Fry in vegetable oil until browned.
  17. Makes about 125 balls.
  18. This is another recipe to make and freeze.
  19. Once browned, fast freeze on a cookie sheet.
  20. After 10 to 15 minutes put them in freezer bags.
  21. When you want to serve them, remove the number you need and bake at 350 degrees for about 15 minutes or until heated through.