[ SHOWGSD-L ] Re: sauerkraut balls (more Pity Party snacks)
- From: Joan Fox <campaignersgsd@xxxxxxxxx>
- To: Showgsd-l@xxxxxxxxxxxxx, pmick12@xxxxxxxxxxx
- Date: Mon, 3 Nov 2008 18:55:34 -0800 (PST)
Ok.... now here's an idea! Let's all contribute recipes for food or drink to be
put in a Pity Party Book to be sold at next years National in Ohio and the
money goes to LHSH/AGSRA.
Send them to me and the list and I will get them published in a booklet.
Joan
--- On Mon, 11/3/08, Peggy <pmick12@xxxxxxxxxxx> wrote:
From: Peggy <pmick12@xxxxxxxxxxx>
Subject: [ SHOWGSD-L ] sauerkraut balls (more Pity Party snacks)
To: Showgsd-l@xxxxxxxxxxxxx
Date: Monday, November 3, 2008, 9:49 PM
makes 6 dozen sauerkraut balls......or as many filled wontons as you can
manage........
Ingredients
1 1/2 pounds ground pork sausage
1 onion, finely chopped
1 cup all-purpose flour
1/2 teaspoon ground dry mustard
4 drops hot pepper sauce
1/2 cup milk
1 tablespoon dried parsley
1 (16 ounce) can sauerkraut - drained, rinsed and finely chopped
1/4 cup butter
2 eggs, slightly beaten
1/4 cup cold water
3/4 cup dry bread crumbs
Directions
Preheat oven to 400 degrees F (200 degrees C).
1.. Place ground pork sausage and onion in a large, deep skillet. Cook
over medium high heat until evenly brown. Drain and stir in all-purpose
flour, dry mustard and hot pepper sauce. Whisk in milk. Stirring constantly,
continue cooking approximately 5 minutes. Remove from heat and mix in dried
parsley and sauerkraut.
2.. Place butter in a 9x13 inch baking dish, and melt in the preheated
oven.
3.. In a small bowl, stir together the eggs and cold water.
4.. Roll the sausage mixture into 1 inch balls. Dip sausage balls into the
egg and water mixture, then roll them in the bread crumbs.
5.. Arrange coated sausage balls in the baking dish in a single layer.
Bake in the preheated oven approximately 30 minutes, turning after 15
minutes, until golden brown.
If you stop after step 2, you can make tiny balls and use them as wonton
filling..........deep fry or bake...
it is also great to use finely chopped ham instead of
sausage......either way you cook them.....
I think they're great no matter how you do it............
Peggy
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POST is Copyrighted 2008. All material remains the property of the original
author and of GSD Communication, Inc. NO REPRODUCTIONS or FORWARDS of any kind
are permitted without prior permission of the original author AND of the
Showgsd-l Management. ALL RIGHTS RESERVED.
ALL PERSONS ARE ON NOTICE THAT THE FORWARDING, REPRODUCTION OR USE IN ANY
MANNER OF ANY MATERIAL WHICH APPEARS ON SHOWGSD-L WITHOUT THE EXPRESS
PERMISSION OF ALL PARTIES TO THE POST AND THE LIST MANAGEMENT IS EXPRESSLY
FORBIDDEN, AND IS A VIOLATION OF LAW. VIOLATORS OF THIS PROHIBITION WILL BE
PROSECUTED.
For assistance, please contact the List Management at admin@xxxxxxxxxxxx
VISIT OUR WEBSITE - http://showgsd.org
NATIONAL BLOG - http://gsdnational.blogspot.com/
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