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Savory Sausage Balls with Bourbon Glaze recipe

A tasty addition to a holiday buffet. Orserve to your hungry sport fans for the next big gathering.

Recipe: Savory Sausage Ballswith Bourbon Glaze

1 pound pork sausage
1 pound ground pork
2 large eggs, beaten
1/2 cup fine dry plain bread crumbs
1/2 cup minced onion
1/4 cup milk
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon mace
1/4 teaspoon allspice
3/4 cup apple jelly
6 tablespoons spicy brown mustard
1/3 cup bourbon or apple juice
2 teaspoons Worcestershire sauce
1/8 teaspoon crushed red pepper flakes

  • Heat oven to 375°F (190°C).
  • In large bowl, using hands (Tip: weardisposable vinyl gloves) thoroughly combine sausage, pork, eggs,bread crumbs, onion, milk, ginger, pepper, cayenne, mace andallspice.
  • Pat mixture evenly onto large piece ofwaxed paper, to a 12×8-inch rectangle. Cut into 96 squares, roundeach square gently and place in shallow rimmed baking pans.
  • Bake for 15 to 20 minutes, until verylightly browned. Remove from baking sheets and reserve.
  • Meanwhile, stir together jelly, mustard,bourbon, Worcestershire sauce and hot pepper sauce in large nonstickskillet. Cook and stir over medium heat until jelly melts andmixture comes to a boil. Add meatballs, stirring gently to coat.Lower heat and simmer gently for 8 to 10 minutes until saucethickens a bit and meatballs are coated.

    Makes 96 meatballs.

    Make-ahead tip: Complete recipe and refrigerate,covered, in shallow container. Reheat in microwave, in singlelayer, covered with waxed paper, for 2 to 3 minutes at 100% power.Or reheat in covered skillet over low flame on stovetop untilheated through. Remove to heated chafing dish to serve.

    Nutrition Facts Per Serving ( 1 meatball):Calories 40 calories Protein 2 grams Fat 2 grams Sodium 90 milligramsCholesterol 5 milligrams Saturated Fat 0 grams Carbohydrates2 grams

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    4 Ingredient Sausage Balls

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