Tuesday, April 10, 2012

McGarvey's Sauerkraut Balls

Here, courtesy of Shelley Solomon Prueter (daughter of McGarvey's owner Eddie Solomon), is THE recipe for McGarvey's Famous Sauerkraut Balls.

½ lb Pork
½ lb Ham
½ lb Corned Beef
2 lbs Sauerkraut
1 tsp Dry Mustard
1 small Onion
1 pinch Parsley
2 cups Flour
2 cups of milk

Grind together meat, onion and parsley. Brown in a skillet.

Add flour, milk and mustard. Cook until fluffy. Cool.

Add sauerkraut, grind again. Roll in flour, then dip in egg and roll in fresh bread crumbs. Deep fry until dark brown.