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November 2018

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Sauerkraut Balls Tom Brown Recipe

Sauerkraut Balls Tom Brown recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sauerkraut Balls Tom Brown recipe  PDF


1 Onion, chopped fine
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1/2 Garlic clove, minced and amp mashe
to a paste 6 tb Flour
2 c Sauerkraut, drained and amp choppe
fine 1 tb Fresh parsley, finely choppe
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 mi ture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mi ture 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 mi ture 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 mi ture by level teaspoons into balls, dip them into the egg mi ture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375f 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.

Sauerkraut Balls Tom Brown recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
886 people have voted
Last Reviewed on 2018-11-17



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