efrigerate until the sausage balls are ready to serve.
Sausage balls: in a
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.
Combine sausage, bread crumbs, chopped onion, egg and 1 tablespoon of soy sauce thoroughly and form into balls about the size of a walnut.
Set aside.
Saute chopped bell pepper in margarine for about 1 minute; add orange juice, Cointreau, marmalade and vinegar.
Continue to cook until sauce is quite thick.
Remove from heat and set aside.
Mix well.
Form into little balls.
Put on greased cookie sheet (Pam works well).
Bake at 350\u00b0 for 15 minutes.
Mix ingredients together by hand until well blended.
Pinch off small balls.
Bake 15 to 20 minutes at 375\u00b0 on ungreased cookie sheet.
Pour all ingredients into large bowl.
Mix with hands until well blended and no longer dry.
Shape into balls no larger than a walnut.
Place apart on cookie sheet and bake at 350\u00b0 for 10 minutes, or until lightly brown.
Should be turned over or rolled once.
(May be frozen and cooked later.)
Mix with
hands;
shape into small balls and bake on an ungreased cookie
sheet at 300\u00b0 for about 20 minutes.
Makes 5 to 6 dozen.
Can be frozen in Ziploc bags.
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.
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.
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.
Mix all ingredients well.
Roll into 60-70 sausage balls.
Bake at 400* for 13-15 minutes.
1 Point per sausage ball.
Place spicy ground pork sausage, onion and dried beef in
Take your sausage out of the casing.
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.
shape heaping teaspoon of sausage meat into small balls. In a large
b>sausage, egg, crushed crackers and sage. Separate the mixture into two balls
Mix together sausage, eggs and bread crumbs.
Using palms of hands, shape mixture into balls the size of small walnuts.
Saute until browned on all sides.
Drain.
Mix catsup, brown sugar, vinegar and soy sauce.
Pour over sausage balls and simmer 30 minutes, stirring occasionally.
Serve hot.
(If making ahead, refrigerate or freeze balls in the sauce.
To serve, reheat for 20 minutes at 350\u00b0.) Makes about 150 balls.
Roll sausage into 100 very small balls using no more than 1
Melt cheese in a double boiler.
Mix Bisquick and sausage. Add melted cheese.
Mix well.
Shape into small balls (1-inch). Bake at 350\u00b0 for 20 to 25 minutes.
Sausage balls will be browned. Yields 4 dozen.
Make 1-inch sausage balls; brown and drain.
Mix other ingredients for marinade.
Place sausage balls in marinade and refrigerate until needed.
Good cold or at room temperature.
Cook in small amount of oil until done.