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Sauerkraut Balls
1/4 lb cooked ham
1/4 lb canned corned beef
1/4 lb pork sausage
1/3 cup chopped onions
1 can sauerkraut, drained
1 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1 cup milk
1 egg
Bread crumbs
Oil for frying
Grind ham and corned beef through fine grinder. Fry pork sausage and onions until lightly browned. Break up sausage as it cooks. Add ham and corned beef and cook until heated. Sift flour, salt, and dry mustard. Add all at once to meat mixture and stir to combine. Add milk while stirring. Cook 2 to 5 minutes until thick and flour is cooked. Remove from heat. Add finely chopped sauerkraut and mix well. Chill several hours or freeze for later use.
When ready to use, shape mixture into balls. Dip in flour to coat lightly. Dig in mixture of 1 egg, 2/3 cup milk, 3/4 teaspoon salt. Drain and then roll in bread crumbs. Make balls small, as the egg mixture adds to its size. Deep fry at 360F for 1 1/2 min. Drain on paper towels.
If no deep fryer is available, can be fried in a pan and turned when crisp.
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