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Sauerkraut Balls
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Serves/Makes: 200 medium-sized balls

  • 3lbs. to 4 lbs (1.8 kg). bulk sausage
  • 1 medium onion
  • 1/2 cup (125 ml) flour
  • 1 cup (225 ml) beef bouillon broth
  • 6 cups (1425 ml) sauerkraut - drained and chopped
  • flour to roll balls in
  • eggs and milk to make batter to roll balls in
  • bread crumbs to roll balls in
  • Brown sausage and onion. Drain grease.
  • Mix 1/2 cup (125 ml) flour with sausage and onion.
  • Add beef bouillon broth to above mixture and mix well.
  • Add sauerkraut to mixture and mix well.
  • Refridgerate until cold.
  • Roll into medium-sized balls. Roll in flour.
  • Roll balls in egg and milk batter.
  • Roll in bread crumbs,
  • Deep fry 1-2 minutes.
  • Drain on paper towels.

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