Title: Sauerkraut balls tom brown
 Categories: Appetizers, Beef, Pork
      Yield: 75 servings
 
      1    Onion, Chopped Fine
      3 tb Unsalted Butter
      1 c  Cooked Ham, Finely Chopped
      1 c  Corned Beef, Finely Chopped
    1/2    Garlic Clove, Mince & Mash
      6 tb Flour
      2 c  Sauerkraut, Drain & Chop
      1 tb Fresh Parsley, Fine Chop
    1/2 c  Beef Broth
      1 lg Egg
      2 c  Milk
  2 1/2 c  Flour
      4 c  Dry Bread Crumbs, Fine
           Vegetable Oil For Frying
 
  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 375øF
  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.