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My review
Sausage Balls I
Tom
"Sage-seasoned sausage balls get dressed up with a nice tangy sauce. Reheat before serving."
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Ingredients
8 h 45 m servings 94Original recipe yields 24 servings
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Directions
{{model.addEditText}} Print- In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls.
- Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid.
- Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls.
- Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.
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Reviews
Read all reviews 3Most helpful
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Newest
12/31/2003
A good recipe, however we made small 1" balls instead of the two balls the recipe called for. Works great for a party appetizer when the recipe is doubled or tripled.
4/14/2013
I made smaller balls also, and instead of pouring the sauce over the meatballs, once they were thoroughly cooked through, I poured the sauce, mixed with about 1/2 cup water, over them and simmer...
11/12/2018
No I made it as the recipe called for. We enjoyed them very much.