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Barbecue Pork Sausage Balls


Sausage Balls:
1 lb. pork sausage
1 egg, slightly beaten
1/3 cup dry cracker crumbs
1/2 tsp. sage

Sour Cream Dip For Sausage Balls:
1 cup sour cream
1/3 to 1/2 cup horseradish, drained
1 tsp. Worcestershire sauce
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika

Sauce For Sausage Balls:
1/2 cup catsup
1 tablespoon vinegar
2 tablespoon brown sugar
1 tablespoon soy sauce

Sausage Balls:
Mix ingredients well. Roll into balls about 1-inch in diameter. Brown on all sides. Pour off grease. Add sauce. Turn to cover all. Simmer for about 30 minutes. Spear toothpick into hot sausage ball, then into tangy sour cream dip and eat.

Sauce:
Mix ingredients well and pour over sausage balls.

Sour Cream Dip:
Mix all ingredients well. Serve with sausage balls.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.