I do sauerkraut balls with a German mustard dip
may not be true German dish but the ingredients are all German. I fry them in advance, place on a wire rack, then rewarm on a wire rack in the oven to keep the crispy on all sides.
Also, the local German restaurants here also do bites of German sausages with the mustard dip, fried oysters, ham rolls (ham, cheese mixed into balls, rolled in bread crumbs & fried), Munich cheese dip, and pig's knuckle braised & served with sauerkraut, mustard and dark bread (German crostini???)
OH - don't forget Richard's spaetzle. And here's another idea - what about VERY small beef rolls - rinder rouladen? Thinly slice and pound beef out, spread with good German mustard, place a piece of bacon, german pickle spear, and slices of onion. Roll up and skewer with toothpick. Simmer in broth. Cool in broth. Remove and slice into small roulades and serve as an appetizer instead of an entree.
Here are the two recipes I use for sauerkraut balls - my husband grew up eating them.
Mader's Sauerkraut Balls
½ pound boneless ham
½ pound lean boneless pork
½ pound lean boneless veal
½ pound corned beef brisket
1 medium onion
1 teaspoon minced parsley
1 tablespoon vegetable shortening
2 cups flour
1 teaspoon salt
1 cup milk
5 pounds sauerkraut
3 eggs, lightly beaten
dry breadcrumbs
vegetable oil
1 Run meats and onion through food grinder or food processor. Add parsley & mix well.
2 In large saute pan, melt shortening. When hot, add meat mixture and cook until browned.
3 In separate bowl, combine flour, salt & milk; blend well. Add to pan and cook stirring constantly until thick. Remove from
heat.
4 Drain sauerkraut very well. About ½ the weight will be lost in the process. Add sauerkraut to pan with meat and mix well.
Put entire mixture through grinder or processor. Mix well. Return to skillet and cook, stirring constantly until very thick.
Remove from heat and cool. Refrigerate 8 hours.
5 When ready to serve, form into balls about the size of a walnut. Roll in flour, dip in eggs, roll in bread crumbs and fry in
batches in hot oil until browned, heated through and meat is cooked through, 5 to 7 minutes. When done, remove from oil
with wire basket or slotted spoon. Let drain on paper towels briefly then serve hot.
Yield: 100
Source: Mader's German Restaurant
1037 N. Old World 3rd St. Milwaukee, WS
Mary Beth's Sauerkraut Balls
Jeff talked about having sauerkraut balls when he was growing up and I saw Emeril making these so I started with this
recipe. I don't really follow any recipe exactly so use what you have on hand. I like to really grind up the ham. ~ Melissa
1 lb Idaho potatoes, peeled, diced
and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
¾ cup whole grain mustard
2 Tbs chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons
milk
3 cups fine dried bread crumbs
Oil, for frying
1 ½ cups sour cream
1 Tbs finely chopped fresh parsley
leaves
1 Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, ¼ cup of mustard and
chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each.
Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
2 Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the
flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry
the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels.
Season with salt.
3 In small mixing bowl, combine the remaining ½ cup of the mustard and sour cream. Season with salt and pepper. Mix
well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley
Yield: about 4 dozen
