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.
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
Roll sausage into 100 very small balls using no more than 1
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.
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.
Shape sausage into balls and fry until well done. Combine all other ingredients into saucepan and heat. Add sausage balls. Cover and cook on simmer for 5 more minutes. Let cool. Chill 24 hrs. Reheat to serve.
Sausage Balls.
Preheat the oven to
Combine salt, sausage, pork and rice; shape into 1-inch balls. Brown balls gradually in skillet.
Add 1 cup water; simmer for about 1 hour or until water has evaporated.
Remove balls from skillet; blend flour into pan drippings.
Stir in milk and spices gradually.
Cook over low heat, stirring constantly, until thickened.
Return sausage balls to skillet; heat through.
Form sausage into balls about 1 to 1 1/4 inches in diameter. Brown well.
Remove cooked sausage balls from pan and pour off grease.
Add jelly and mustard to skillet and blend well to make the hot sauce.
The sauce and the balls may be stored separately until ready to serve.
Put balls in sauce and keep hot in a chafing dish to serve.
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!