Sweet And Spicy Sausage Balls Recipes

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SWEET AND SPICY SAUSAGE BALLS



Sweet and Spicy Sausage Balls image

This is one of my favorite recipes handed down from my mother in-law.

Provided by bhull

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 10

Number Of Ingredients 6

2 pounds bulk hot Italian sausage
½ cup red wine vinegar
½ cup ketchup
½ cup brown sugar
1 tablespoon soy sauce
½ teaspoon ground ginger

Steps:

  • 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.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 17.5 g, Cholesterol 35.7 mg, Fat 17.1 g, Fiber 0.1 g, Protein 12.3 g, SaturatedFat 6 g, Sodium 982.6 mg, Sugar 14 g

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE



Sunny's Sweet and Spicy Breakfast Sausage image

Provided by Sunny Anderson

Time 2h9m

Yield 8 patties

Number Of Ingredients 9

4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed, crushed with a knife or mortar and pestle
1/4 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
1 pound ground chuck
1 teaspoon olive oil

Steps:

  • In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
  • Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
  • Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
  • In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SPICY CRANBERRY SAUSAGE BALLS



Spicy Cranberry Sausage Balls image

Add some sweet/spicy flair to your appetizer spread! These zippy sausage balls use bulk Italian pork or turkey sausage and dried cranberries to use on a party buffet spread, or for watching the game. I just love finger foods that are just a bite or two, and these fill the bill. Add some extra heat with optional red pepper flakes, or dial down the heat and use sweet Italian sausage instead of the hot, if you prefer. Either way, you will enjoy the tangy sweetness the cranberries bring!

Provided by Bibi

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 50m

Yield 27

Number Of Ingredients 10

8 ounces cream cheese, softened
4 ounces mild Cheddar cheese, grated
1 pound bulk hot Italian sausage
6 ounces dried cranberries, finely chopped
2 tablespoons chopped flat-leaf (Italian) parsley
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
1 ½ cups buttermilk baking mix
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
  • Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
  • Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
  • Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.5 g, Cholesterol 22.7 mg, Fat 7.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 286.3 mg, Sugar 4.4 g

SPICY SAUSAGE BALLS



Spicy Sausage Balls image

These sausage balls are the perfect bite-size combination of cheese, meat and biscuits -- all rolled into one. A staple around the holidays in the South, they are perfect on their own as an appetizer, or served as a side dish at your holiday table.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 38 balls

Number Of Ingredients 5

1 pound spicy Italian sausage, casings removed
4 cups grated extra-sharp Cheddar
2 cups baking mix, such as Bisquick
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
  • Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.

SWEET AND SPICY SAUSAGE MEATBALLS



Sweet and Spicy Sausage Meatballs image

Make and share this Sweet and Spicy Sausage Meatballs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

2 (8 ounce) cans water chestnuts, drained
1 lb bulk pork sausage
1 lb bulk hot pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider or 2/3 cup red wine vinegar
1/4 cup soy sauce

Steps:

  • Add water chestnuts to the container of a food processor.
  • Process until finely minced; may have to do this in two batches.
  • Pour water chestnuts into a large bowl.
  • Add sausages and using hands, combine until well mixed.
  • Shape mixture into 1-inch balls.
  • Place balls in an ungreased 15x10 baking pan.
  • Bake, uncovered, at 350 degrees for 20 to 25 minutes or until sausage is not pink.
  • In a saucepan, mix together cornstarch, maple syrup, vinegar, and soy sauce; mix until smooth.
  • Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
  • Drain meatballs on papertowel line plates.
  • Add meatballs to sauce and heat through.

Nutrition Facts : Calories 345.9, Fat 17.9, SaturatedFat 6.3, Cholesterol 62.8, Sodium 612, Carbohydrate 29.4, Fiber 1.2, Sugar 17.8, Protein 16.6

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