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Company Sausage Balls

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Served traditionally in a chafing dish, sausage balls have been a staple at Southern cocktail receptions and on buffets for at least a century, and when they're not overly breaded or greasy, they make a delectable appetizer. The balls can be seasoned with anything from curry and chili powder to minced garlic to grated ginger and simply fried, or, as in this recipe, they can be enhanced even further by a zesty tomato sauce. To avoid greasiness, do note that the balls should always be fried in a well-drained skillet and never in a deep fryer, and be sure to serve them as hot as possible—preferably in a heated chafing dish. Stored in plastic bags, the uncooked balls freeze beautifully, making them the perfect last-minute solution to unexpected cocktail guests."

List of Ingredients

â—¦ 1 pound hot bulk pork sausage meat
â—¦ 1 large egg, beaten
â—¦ ½ cup fresh bread crumbs
â—¦ 2 teaspoons curry powder
â—¦ ½ teaspoon chili powder
â—¦ Salt and freshly ground black pepper to taste
â—¦ One 8-ounce can tomato sauce
â—¦ ¼ cup ketchup
â—¦ 1 tablespoon soy sauce
â—¦ 1 tablespoon Worcestershire sauce


Recipe

In a bowl, break up the sausage with your hands, add the egg, bread crumbs, curry powder, chili powder, and salt and pepper, and mix till thoroughly blended. Form the mixture into 1-inch balls and place on a large plate.

In a large, deep skillet, fry the balls over moderate heat till nicely browned on all sides, 10 to 12 minutes, draining off fat as it accumulates. Drain the balls on paper towels.

In a large saucepan, combine the remaining ingredients and stir over moderate heat till well blended, about 2 minutes. Add the sausage balls, reduce the heat to low, cover, and simmer for about 15 minutes. Transfer the balls and sauce to a chafing dish to keep hot and provide plenty of toothpicks.

Makes about 40 balls