1 lb Ground pork
1 md Onion, finely chopped
1/2 lb Ground fully cooked
-smoked ham
1 c All-purpose flour
1/2 ts Dry mustard
4 dr Red pepper sauce
1/2 c Milk
1/4 c Snipped parsley
16 oz Can sauerkraut, rinsed, well
-drained and chopped
1/4 c Margarine or butter
2 Eggs
1/4 c Cold water
3/4 c Dry bread crumbs
Mustard Sauce
Cook and stir ground pork and onion in 10-inch skillet over medium heat
until pork is done; drain. Stir in ham, flour, mustard and pepper sauce
thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until
hot, about 5 minutes; remove from heat. Stir in parsley and sauerkraut;
cool.
Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400F oven
until melted. Mix eggs and water. Shape pork mixture into 1-inch balls; dip
in egg mixture. Coat evenly with bread crumbs. Place in margarine in pan.
Bake uncovered 15 minutes; turn. Bake until hot and golden brown, about 15
minutes longer. Serve with Mustard Sauce. About 5 dozen appetizers; 70
calories per appetizer.
Posted by Carol Shenkenberger to the Fidonet National Cooking echo 12-97
