Winter Harvest Sausage Balls With Dijon-Balsamic Glaze
Recipe By : Baltimore Sun 1-19-2000
Serving Size : 8
1 package Jimmy Dean Maple Pork Sausage -- 16-oz.
1 egg -- slightly beaten
1/2 cup fine bread crumbs
1/2 cup peeled grated cooking apple -- firmly packed
1/2 cup grated sharp Cheddar cheese
1/2 cup Dijon-type mustard
1/4 cup tomato sauce
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
Combine sausage meat, egg, bread crumbs, apple and cheese. Mix well.
Shape into 3 dozen 1-1/4-inch balls. Brown in an ungreased skillet for
10 minutes. Drain and place back in skillet. Combine mustard, tomato
sauce, maple syrup and vinegar. Pour over sausage balls. Cover and
simmer for 30 minutes. Keep warm in chafing dish and serve with
toothpicks. (Sausage balls can be frozen uncooked for make-ahead
preparation.) Makes 3 dozen appetizers (serves 6-8). Recipe from Liz
Barclay who has been chosen as one of 100 finalists who will compete in
the Pillsbury 50th Anniversary Bake-Off.
Source: Baltimore Sun 1-19-2000.