Appetizer: Sauerkraut Balls

2-3 T. butter

4 lg. onions, chopped

5 c. chopped ham or 2 lbs. cooked hamburger

1 c. flour

4 (16-oz.) cans or 2 (32-oz.) bags sauerkraut

1 3/4 c. sauerkraut juice

To roll kraut balls in:

Egg and milk mixture (mix like scrambled eggs)

Bread crumbs

Flour

Saute onions in butter.  Add meat and cook for 2 minutes.  Add flour and cook 2 minutes more.  Add kraut juice; mix in sauerkraut.  Cool 1 hour.  Roll into small balls.  Roll in flour, then dip in egg and milk mixture; roll in bread crumbs.  Deep-fry until golden brown.  Makes 100-250 balls.

Elva Brown

Celebrating 125 Years

Springfield Church of the Brethren

1993