So for those of you asking, here is the worlds best sauerkraut ball recipe. Its better than any you will find at any restaurant in Akron. Period. This is a single recipe....I usually double it, and if you double it and roll them the right size, you should get about 28 dozen. 1/2 pound cooked ham (real ham, not from the deli) 1/2 pound ground pork (just plain ground pork...usually the butcher will have to do this for you. Avoid sausage) 1/2 can corned beef (this is why I double it...its hard to only use half a can of the corned beef) 1 medium onion 1 32 ounce jar of sauerkraut, drained but not rinsed 2 cups of milk 2 cups of flour 2 teaspoons dry mustard 2 teaspoons parsley And then you will need additional flour, eggs and plain breadcrumbs for the breading. Put all of your meat and onions through a meat grinder, then brown it all together. It wont get too brown because of the kinds of meat you are using, but you will be able to tell when it is done. While it is browning, run your sauerkraut through the grinder. Then, add the sauerkraut to the meat and onions and cook until its hot all the way through. Add the flour, milk, mustard and parsley and continue to cook while you are stirring. It will be hard to stir, but hang in there until it gets kind of fluffy. It only takes a few minutes, but you will definitely be able to tell that it is fluffy. I then let it cool and put it in the refrigerator overnight. That will make rolling them so much easier. If you try to roll them without refrigerating overnight you will regret it! So in the morning, lay out your bowls of flour, egg wash, and breadcrumbs. If you can find a helper that is fantastic. Otherwise you will get real gross fingers. Anyway, grab some of the sauerkraut ball goop (it will look disgusting, but it is fabulous) and roll into a ball a little smaller than a walnut. You may want to dust your hands with flour to make it easier. Do not make them too big or they fry bad. The size, as they say, is incredibly important...but this time too big is a bad thing! So take the almost walnut sized ball of stuff, roll into flour, coat with your egg wash, and then roll in plain breadcrumbs. I then put them on a cookie sheet covered in wax paper. When I have a full cookie sheet filled, I put it directly in the freezer until they get hard. After they are hard, I put them into freezer bags. If you put them into freezer bags before they are hard, they will mash together. When time comes to fry them, take them straight out of the freezer and just fry them in oil at about 350 degrees until they are done. How will you know they are done? Well, they will turn golden brown and the time will come when the sound they are making changes. One of them might split open a little bit, and that is sort of your clue that they are hot all the way through. It is a labor of love, but it will be the best sauerkraut ball youve ever had.
Posted on: Tue, 30 Dec 2014 17:52:18 +0000