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    Home » Everything Amish » Plain Culture

    Sauerkraut Rounds

    Published: Jan 1, 2014 · Updated: Jan 1, 2014 by Kevin Williams | Leave a Comment

    In celebration of 2014 coming in, New Year's Day often features such German specialties as sauerkraut and pork. So I thought I'd share this recipe from The Amish Cook archives:

    Sauerkraut Rounds

    2 pound ground pork

    2 pound ground beef

    1 medium minced onion

    1 (16 ounce) can sauerkraut (undrained)

    1 tablespoon chopped parsley

    1 teaspoon lemon juice

    1 tablespoon Worcestershire sauce

    1 teaspoon soy sauce

    2 tablespoon horseradish

    2 teaspoon dry mustard

    1 teaspoon Tabasco sauce

    1 egg, beaten

    1 tablespoon Parmesan cheese

    2 teaspoon garlic salt

    1 teaspoon poultry seasoning

    1 cup saltine cracker crumbs

    Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.

    Breading:

    3 eggs

    3 cups milk

    1 cup (or more) dry bread crumbs

    1 teaspoon poultry seasoning

    Oil for deep frying

    Combine bread crumbs and poultry seasoning. Dip sauerkraut balls into egg mixture, then roll lightly in bread crumbs. Deep-fry in hot oil (370 degrees F) for 4 to 5 minutes or until cooked completely through.

    Makes 60 to 70 sauerkraut balls.

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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