Sauerkraut Balls With Polish Sausage And Corned Beef Recipes

Steps:

• In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
• In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
• Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
• Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
• In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
• Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
• Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.

Steps:

• In a large skillet, saute onion in butter until tender.
• Add ham and corned beef; cook, stirring often, for five minutes.
• Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
• Mix well.
• Cook for 10 minutes, stirring often.
• Spread sauerkraut mixture on a platter and allow to cool.
• When mixture is cool enough to touch, shape into 1- inch size balls.
• Refrigerate sauerkraut balls for 1 hour.
• Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
• Fry in hot oil in a deep fryer until golden brown.

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

Steps:

• In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
• Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
• Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

Steps:

• In a Dutch oven, brown sausage until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/4-inch pieces; return to pan. Stir in the sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings., Cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Serve with mashed potatoes if desired.