Jan 11 2010
Sauerkraut Ball Recipe
The recipe below is a twist on the traditional Pennsylvania Dutch New Year’s pork and sauerkraut. If you’re craving more PA Dutch food, come on down to Lancaster County and stay at the Country Inn & Suites in Manheim. We’re close to many PA Dutch restaurants and other attractions. Call 1-877-720-1202 or visit www.countryinns.com/manheimpa for more information.
Saurkraut Ball Mixture:
1/4 cup butter (1/2 stick)
1 medium onion, minced
2 cloves garlic, finely minced
1 can Spam, finely chopped (any flavor but I find hickory adds a special something)
1 TBP dried parsley
1/4 cup flour
1 qt saurkraut
Breading:
1 bowl of flour
1 bowl of egg and milk mixture
1 bowl of breading
1.) Melt butter in pan. Add onions and garlic and brown, stirring occasionally.
2.) Once onion is golden, stir in Spam pieces and cook until browned.
3.) Add parsley and stir into mix.
4.) Stir in flour 1 tablespoon at a time.
5.) Pour in saurkraut and stir until well blended. Cook on medium until mixture is heated through completely. Mixture should be thick and cohesive. If too thin, add more flour 1 tablespoon at a time until desired thickness.
6.) Place mixture in a bowl and cover with wax paper or plastic wrap. Put bowl in the refrigerator overnight, preferably up to 24 hours.
7.) After resting overnight, remove mixture from refrigerator. Using a teaspoon to scoop out mixture, roll it into approx. 1 inch balls.
8.) Heat oil in deep fryer. Roll balls in the flour, then in the egg/milk, then in the breading. Place breaded balls in deep fryer until they float or about 5 minutes. Timing will change as you work on the batch. Balls should be a golden brown when removed from the oil.
9.) Place balls on cookie sheets lined with newspaper covered by paper towels to catch excess oil. Once the balls have cooled slightly, transfer to plate. Or simply eat from the cookie sheet. Most of all, ENJOY!
