
"Jim Morrissey" <Jim@berk.com>
                                                                1
<BBQ@netrelief.com>

Porch,
Attached is my spin on Sauerkraut Balls. This is a great way to use up small batches of any pulled pork butt that you may have
in the freezer.
 

Niverville Sauerkraut Balls

1 pound Idaho potatoes, bathed in boiling water for 5 minutes, remove, and set into a ice water bath, then cooled in
refrigerator for several hours or overnight 
2 1/2 cups sauerkraut 
3 cups Pulled Smoked Pork, chopped fine in food processor 
2 egg yolks 
1 cup good whole grain mustard 
2 tablespoons chopped green onions 
2 cups all-purpose flour 
3 eggs, beaten with 3 tablespoons milk 
3 cups fine dried bread crumbs 
15-20 drops Tabasco Sauce

Oil, for frying 
1 tablespoon finely chopped fresh parsley leaves 

Peel potatoes when very cold. Then grate into a large bowl. Add the sauerkraut, pork; egg yolks, 1/2 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 refrigerator for 2-3 hours or freezer for 30 minutes. 

Preheat deep fryer to 365 F. Season the flour with chili pepper and paprika, 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 small batches until golden brown, about 2 to 3 minutes. Remove from
the fryer and drain on paper towels. Season with salt. 

In small mixing bowl, combine the remaining 1/2-cup of the mustard and a few tablespoons of 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

Jim
