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Sauerkraut Balls with Mustard Sauce
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 or margarine
1/4 cup cold water
3/4 cup dry bread crumbs
1/2 tablespoon flour
1/4 cup sugar
2 tablespoons Coleman's Dry Mustard
1 egg yolk
1/4 pint cream
1/2 cup vinegar
Sauerkraut Balls: Cook and stir ground pork and onion in 10-inch skillet over medium heat until pork is done; drain.
Stir in ham, flour, mustard and pepper sauce thoroughly.
Stir in milk. Cook over medium heat, stirring constantly, until hot, about 5 minutes; remove from heat.
Stir in parsley and sauerkraut; cool.
Heat butter in 15 1/2 x 10 1/2-inch jellyroll pan in 400 degree F oven until melted.
Mix eggs and water.
Shape pork mixture into 1-inch balls; dip into egg mixture.
Coat evenly with bread crumbs.
Place in butter in pan.
Bake uncovered for 15 minutes; turn. Bake until hot and golden brown, about 15 minutes longer.
Serve with Mustard Sauce.
Mustard Sauce: Mix flour, sugar and dry mustard in small saucepan.
Add egg yolk, cream and vinegar.
Cook over low heat. Do not boil.
Serve with Sauerkraut Balls.
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