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My review
Sweet and Spicy Sausage Balls
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bhull
"This is one of my favorite recipes handed down from my mother in-law."
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Ingredients
45 m servings 273Original recipe yields 10 servings (100 sausage balls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
- Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
- Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.
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Footnotes
- Cook's Notes:
- For less spice, use sweet Italian sausage. For a compromise, mix equal parts of sweet and hot italian sausage.
- These keep warm quite nicely in a miniature slow cooker, if serving at a gathering.