Sauerkraut Rounds

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.