Sauerkraut Balls with Mustard Sauce

Yield: 8 to 10 servings

Ingredients

Sauerkraut Balls

• 1 pound ground pork
• 1 medium onion, finely chopped
• 1/2 pound ground fully cooked smoked ham
• 1 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 4 drops red pepper sauce
• 1/2 cup milk
• 1/4 cup snipped parsley
• 1 (16 ounce) can sauerkraut, rinsed, well-drained and chopped
• 1/4 cup butter
• 2 eggs
• 1/4 cup cold water
• 3/4 cup dry bread crumbs

Mustard Sauce

• 1/2 tablespoon all-purpose flour
• 1/4 cup sugar
• 2 tablespoons Coleman's Dry Mustard
• 1 egg yolk
• 1/4 pint cream
• 1/2 cup vinegar

Instructions

Sauerkraut Balls

1. Cook and stir ground pork and onion in a 10 inch skillet over medium heat until pork is done; drain.
2. Stir in ham, flour, mustard and pepper sauce thoroughly.
3. Stir in milk. Cook over medium heat, stirring constantly, until hot, about 5 minutes; remove from heat.
4. Stir in parsley and sauerkraut; cool.
5. Heat butter in 15 1/2 x 10 1/2 inch jellyroll pan at 400 degrees F until melted.
6. Mix eggs and water.
7. Shape pork mixture into 1 inch balls; dip into egg mixture.
8. Coat evenly with bread crumbs.
9. Place in butter in pan.
10. Bake uncovered for 15 minutes; turn. Bake until hot and golden brown, about 15 minutes longer.
11. Serve with Mustard Sauce.

Mustard Sauce

1. Mix flour, sugar and dry mustard in small saucepan.
2. Add egg yolk, cream and vinegar.
3. Cook over low heat. Do not boil.
4. Serve with Sauerkraut Balls.