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Post by chief_cook2 on Feb 4, 2003 19:43:40 GMT -6
1/2 lb. ground pork 1/2 lb. ground beef 1 medium minced onion 1 (16 oz.) can sauerkraut (undrained) 1 T. chopped parsley 1 tsp. lemon juice 1 T. Worcestershire sauce 1 tsp. soy sauce 1/2 T. horseradish 1/2 tsp. dry mustard 1 tsp. Tabasco sauce 1 egg, beaten 1 T. Parmesan cheese 1/2 tsp. garlic salt 1 tsp. poultry seasoning 1 C. saltine cracker crumbs
Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.
Breading 3 eggs 1/3 C. milk 1 C. (or more) dry bread crumbs 1 tsp. poultry seasoning Oil for deep frying
Combine bread crumbs and poultry seasoning. Dip sauerkraut balls into egg mixture, then roll lightly in bread crumbs. Deep-fry in hot oil (370ºF) for 4 to 5 minutes or until cooked completely through. Makes 60 to 70 sauerkraut balls.
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