SAUERKRAUT BALLS

SAUERKRAUT BALLS

4 tbsp. Crisco
2 lg. cans Underwood deviled ham
1 med. onion, chopped
1 clove garlic, minced
6 tbsp. flour
1/2 c. undiluted consomme
2 c. sauerkraut, drained & chopped
1 tbsp. parsley flakes
Pepper, Tabasco or Worcestershire to your taste

Melt Crisco. Brown onions. Add ham and garlic. Stir in flour. Cook thoroughly. Add broth and sauerkraut, then rest of ingredients. Mixture should be stiff. If not all a little more flour. Cook for a minute or so then spread on jelly roll pan to cool. Make balls 1 inch.

Beat 2 eggs and 1 tablespoon milk. Dip balls in flour - egg and then bread crumbs. Fry in deep fat until brown can be frozen and reheated as needed. Approximately 60 balls.