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Sausage Balls I

Sausage Balls I

  • Prep

  • Ready In

Tom

Sage-seasoned sausage balls get dressed up with a nice tangy sauce. Reheat before serving.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls.
  2. Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid.
  3. Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls.
  4. Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.
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Reviews

STANJA71
24
1/2/2004

A good recipe, however we made small 1" balls instead of the two balls the recipe called for. Works great for a party appetizer when the recipe is doubled or tripled.

Paula T
1
4/14/2013

I made smaller balls also, and instead of pouring the sauce over the meatballs, once they were thoroughly cooked through, I poured the sauce, mixed with about 1/2 cup water, over them and simmered them for about 15 or 20 minutes. The sauce cooked into them, and they turned out great. I'll be making them for a party soon and probably just put them in a little warmer and serve with toothpicks-I like the cracker meal (I crushed up saltines). A good change from the usual cocktail meatball.