BBQ PORK SAUSAGE BALLS WITH SAUCE AND DIP
Make and share this BBQ Pork Sausage Balls With Sauce and Dip recipe from Food.com.
Provided by Tonkcats
Categories < 60 Mins
Time 1h
Yield 1 batch
Number Of Ingredients 14
Steps:
- Mix sausage ball ingredients well.
- Roll into balls about 1-inch in diameter.
- Brown on all sides.
- Pour off grease.
- Mix sauce ingredients; ketchup, vinegar, brown sugar and soy sauce well.
- Pour mixture over sausage balls. Turn to cover well.
- Simmer for about 30 minutes.
- Mix all Tangy Sour Cream Dip ingredients well.
- Spear toothpick into hot sausage ball, then dip into tangy sour cream dip.
Nutrition Facts : Calories 2574.2, Fat 187, SaturatedFat 73.7, Cholesterol 647.9, Sodium 7351.8, Carbohydrate 132.2, Fiber 5.2, Sugar 74.5, Protein 93.1
PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 8h
Yield 10 to 12 servings
Number Of Ingredients 28
Steps:
- Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
- Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
- Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
- Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
BBQ SAUSAGES WITH SMOKY TOMATO SAUCE
Light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike. They're great for a family barbecue or a camping holiday
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
- Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
- Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.
Nutrition Facts : Calories 511 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
BBQ SAUSAGE BALLS
Make and share this BBQ Sausage Balls recipe from Food.com.
Provided by Candace Michelle 2
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sausage, chuck, egg, cheese, and bread crumbs. Shape into two dozen 1/2 balls.
- In an ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off excess fat.
- Combine remaining ingredients and pour over meat.
- Cover and simmer about 10 minutes, stirring occasionally to coat meatballs.
Nutrition Facts : Calories 161.6, Fat 9.3, SaturatedFat 4.2, Cholesterol 57.5, Sodium 310.7, Carbohydrate 7.1, Fiber 0.2, Sugar 4.8, Protein 12.1
BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
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