17 August, 2012

Camilla's Sauerkraut Balls | Cincinnati Enquirer

Sauerkraut balls are an American creation; however they are extremely popular at Greater Cincinnati's original Oktoberfest sponsored annually in August by the Germania Society. The event opens next Friday.


Camilla's Sauerkraut Balls ingredients
Makes 80 pieces
1 cup onions, minced finely
3 Tbsp butter
1 cup each: finely chopped ham (fat trimmed) and finely chopped corned beef
1 clove garlic, minced
4 cups drained and chopped sauerkraut
Dash each: seasoned salt, Worcestershire sauce
1 Tbsp chopped parsley
1/2 cup beef stock
6 Tbsp flour
2 eggs, beaten

For breading:
1 cup flour
Egg wash (2 eggs, beaten and mixed with 4 Tbsp milk)
2 cups fine bread crumbs

Vegetable oil for frying

Notes:

Directions
Sauté minced onion in butter over medium heat in large pot until soft. Add chopped meat and garlic; stir. Add sauerkraut, seasoned salt, Worcestershire, parsley and beef stock; stir to combine. 

Add flour; stir to incorporate well. While stirring, add two beaten eggs and stir rapidly and constantly for about 1 minute, until eggs are incorporated. Mixture should be stiff. Spread into shallow pan and refrigerate until chilled.

To make sauerkraut balls, roll about 1 teaspoon of sauerkraut mixture in palms until walnut-size. When all balls are formed, roll them first in flour, then in egg wash and finally in bread crumbs. Refrigerate sauerkraut balls for an hour or so, if necessary, to make them firm.

Heat vegetable oil to 375ºF and fry sauerkraut balls until golden. Sauerkraut balls can be frozen for several weeks. Reheat in 350ºF oven, or fry briefly. 


Camilla Schwab of Springfield Township, Ohio provided this recipe for publication in the Cincinnati Enquirer.

You might like:
Black Forest Restaurant's Sauerkraut Balls Recipe 

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