Mader's Sauerkraut Balls
1/2 pound boneless ham
1/2 pound lean boneless pork
1/2 pound lean boneless veal
1/2 pound corned beef
1 medium onion
1 teaspoon minced parsley
1 tablespoon solid vegetable shortening
2 cups flour plus flour to coat balls (divided)
2 teaspoons salt
2 cups milk
5 pounds sauerkraut (2 1/2 pounds when well-drained)
3 eggs, lightly beaten
Dry bread crumbs
Vegetable oil heated to 350 degrees to deep-fry appetizers
Run meats and onion through food grinder or food processor. Add
parsley and mix well.
In large saute pan, melt shortening. When hot, add meat mixture and
cook until browned.
In separate bowl, combine 2 cups flour, salt and milk; blend well.
Add to pan and cook, stirring constantly, until thick. Remove from
Drain sauerkraut very well. About half the weight will be lost in
process. Add sauerkraut to pan with meat and mix well. Put entire
mixture through grinder or processor. Mix well. Return to skillet
and cook, stirring constantly, until very thick. Remove from heat
and cool. Refrigerate 8 hours.
When ready to serve, form into balls about the size of a walnut.
Roll in flour, dip in eggs, roll in bread crumbs and fry in batches
in hot oil until browned, heated through and meat is cooked through,
5 to 7 minutes. When done, remove from oil with wire basket or
slotted spoon. Let drain on paper towels briefly then serve hot.
Makes about 100 appetizers.
Source: Mader's German Restaurant, 1037 N. Old World 3rd St.
Milwaukee, WS. and JS Online