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Sauerkraut Balls with Mustard Sauce



Sauerkraut Balls

Mustard Sauce


  1. Sauerkraut Balls: Cook and stir ground pork and onion in 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 in 400 degree F oven 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.
  12. Mustard Sauce: Mix flour, sugar and dry mustard in small saucepan.
  13. Add egg yolk, cream and vinegar.
  14. Cook over low heat. Do not boil.
  15. Serve with Sauerkraut Balls.

Serves 8-10.


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