Ingredients
Units Scale
- 1/3 pound sweet Italian sausage, crumbled out of casing
- 1/3 pound Virginia ham, minced
- 1/3 pound corned beef, minced
- 1/4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut, squeezed dry and finely chopped
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 3/4 cup plus 2 tablespoons dry bread crumbs, divided
- 1 1/2 tbsp. minced thyme
- 1 1/2 tbsp. dried oregano
- 1/2 tsp. dried summer savory
- 4 ounces cream cheese, softened
- 2 tbsp. minced parsley
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup milk
- 6 cups peanut oil for deep-frying
- Cocktail sauce or mustard for dipping
Instructions
- In a large skillet over medium high heat, fry meats and onion until all are evenly browned and onion is soft, about 10 minutes. Drain and allow to cool slightly.
- Crumble meat mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and herbs, 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 ¾-inch balls.
- Place flour in a shallow dish.
- In a second shallow dish, place eggs.
- In a third shallow dish, remaining bread crumbs.
- Dip each sauerkraut ball first into the flour, then the egg and roll in bread crumbs.
- Deep fry in batches for 2 to 3 minutes or until golden brown.
- Drain on paper towels and serve hot with cocktail sauce or mustard for dipping.