SAVORY SAUSAGE BALLS WITH BOURBON GLAZE
Makes 96 meatballs.
· 1 pound pork sausage
· 1 pound ground pork
· 2 beaten eggs
· 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 degrees F.
In large bowl, using hands (Tip: wear disposable vinyl gloves) thoroughly combine sausage, pork, eggs, bread crumbs, onion, milk, ginger, pepper, cayenne, mace and allspice.
Pat mixture evenly onto large piece of waxed paper, or directly onto counter top, to a 12x8-inch rectangle.
Cut into 96 squares, round each square gently and place in shallow rimmed baking pans.
Bake for 15-20 minutes, until very lightly browned.
Remove from baking sheets and reserve.
Meanwhile, stir together jelly, mustard, bourbon, Worcestershire sauce and hot pepper sauce in large nonstick skillet.
Cook and stir over medium heat until jelly melts and mixture comes to a boil.
Add meatballs, stirring gently to coat.
Lower heat and simmer gently for 8-10 minutes until sauce thickens a bit and meatballs are coated.
Make-ahead tip: Complete recipe and refrigerate, covered, in shallow container. Reheat in microwave, in single layer, covered with waxed paper, for 2-3 minutes at 100% power. Or reheat in covered skillet over low flame on stovetop until heated through. Remove to heated chafing dish to serve.
A tasty addition to a holiday buffet. Or serve to your hungry sport fans for the next big gathering.
Nutrition Facts: Nutritional values per one meatball.
Calories 40 calories; Protein 2 grams; Fat 2 grams; Sodium 90 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 2 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com