Mix sausage ball ingredients well.
Roll into balls about 1-inch in diameter.
Brown on all sides.
Pour off grease.
Mix sauce ingredients; ketchup, vinegar, brown sugar and soy sauce well.
Pour mixture over sausage balls. Turn to cover well.
Simmer for about 30 minutes.
Mix all Tangy Sour Cream Dip ingredients well.
Spear toothpick into hot sausage ball, then dip into tangy sour cream dip.
efrigerate until the sausage balls are ready to serve.
Sausage balls: in a
In a large saucepan place the apple jelly and mustard. Heat through until the apple jelly is liquid and stir to mix.
Mix both sausages together and shape into bite-sized balls.
Drop carefully into the jelly/mustard mixture.
Bring to a boil and cook for 30-35 minutes, stirring frequently.
Test a sausage ball by splitting in two to see if done.
When finished the sausage balls will have a glaze.
Remove from the sauce to a plate and serve with toothpicks.
If you like you may make additional sauce for dipping.
rumbly. Form into 1 inch balls, squeezing the mixture so it
Mix all ingredients well.
Roll into 60-70 sausage balls.
Bake at 400* for 13-15 minutes.
1 Point per sausage ball.
Mix ingredients well.
Form into small balls.
Bake on ungreased cookie sheet for 20 minutes at 350\u00b0.
Some of the unbaked sausage balls may be frozen, if desired, since recipe makes a large quantity.
Break sausage up into small pieces.
Mix sausage, cheese and Bisquick in large mixing bowl.
Roll out into approximately 1-inch balls and place on cookie sheet.
Bake at 350\u00b0 for about 20 minutes or until golden brown.
Use Dijon mustard to dip sausage balls in.
Preheat oven to 325\u00b0.
Lightly grease baking sheet.
Put all ingredients in a bowl; knead to mix well (this takes some time). Shape into 1-inch balls; place on baking sheet.
Bake for 25 to 30 minutes, or until brown.
Serve hot.
This recipe will serve a large group.
Sausage balls are a tradition in our family on Christmas Eve.
Roll sausage into 1 1/2 to 2-inch balls; bake in oven on broiler pan at 350\u00b0 for 20 minutes.
(This drains the grease as it cooks.)
In crock-pot, melt Velveeta cheese.
Add chopped Ro-Tel tomatoes and cooked sausage balls.
Mix thoroughly and serve with toothpicks.
Place spicy ground pork sausage, onion and dried beef in
Mix and roll into small balls.
Bake on cookie sheet at 400\u00b0 for 15 to 20 minutes.
Serve with cheese sauce.
Melt Velveeta cheese and add 1 can of tomatoes and green chilies.
Use this as a dip or spoon over sausage balls.
Make Stove Top stuffing as per package directions and set aside to cool.
In skillet break up sausage and fry until brown (as you would ground meat).
Place on paper towels to drain away fat and allow to cool.
When both stuffing and sausage are cool, combine in large bowl.
Shape into 1-inch balls.
Place balls on cookie (ungreased) sheet and bake at 350\u00b0 for 15 to 20 minutes. Serve hot or cold with finger foods for snack.
Toothpicks may be placed in sausage balls.
Combine sausage, beef, salt and pepper.
Make into 1-inch balls.
Brown in shortening; drain and let cool.
Beat eggs and milk together.
Coat sausage balls with mashed potatoes.
Dip in egg mixture and roll in bread crumbs.
Let set 30 minutes. Deep-fry until golden brown.
Preheat Oven to 375*.
Using your hands, mix all ingredients until thoroughly combined, and roll into Half Dollar size balls.
Place Sausage Balls on a nonstick cookie sheet and bake for 15-18 minute
Do Not Over Bake.
These balls can be frozen for 30 days and still taste great!
Mix all ingredients together thoroughly.
Shape into small balls.
Bake in oven at 350\u00b0 for about 20 minutes.
Use fancy toothpicks for serving.
Makes 30 or so small sausage balls.
b>sausage, egg, crushed crackers and sage. Separate the mixture into two balls
Combine sausage, eggs and bread crumbs. Shape into teaspoon size balls. Saute in oil until brown. Drain.
Combine remaining ingredients;
pour
over sausage balls and simmer for 30 minutes. Serve hot.
Sausage balls may be refrigerated or frozen in sauce. To serve, heat at 350\u00b0 for 20 minutes.
Yields about 6 dozen.
dd the onion and saute for 2 minutes, or until the
Mix Bisquick, sausage and cheese together, mixing well.
Add milk and blend.
Roll into balls the size of a walnut shell or smaller.
Bake at 350\u00b0 for 20 to 25 minutes.
Yields 100 to 150 sausage balls.
Great to serve for breakfast or lunch!
Combine sausage, eggs and bread crumbs.
Using palm of hands, shape mixture into balls the size of walnuts.
Saute in skillet until browned on all sides; drain.
Combine catsup, brown sugar, vinegar and soy sauce; pour over sausage balls.
Simmer for 30 minutes, stirring occasionally.
Serve hot in chafing dish.
If made ahead, refrigerate or freeze balls in their sauce.
To serve, reheat in oven at 350\u00b0 for 20 minutes.