“Sage-seasoned sausage balls get dressed up with a nice tangy sauce. Reheat before serving.” - by Tom
Ingredients
Adjust Servings
Original recipe yields 24 servings
Directions
- In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls.
- 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.
- 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.
- Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.
Nutrition
Amount Per Serving (24 total)
- Calories
- 94 cal
- 5%
- Fat
- 7.9 g
- 12%
- Carbs
- 3.1 g
- 1%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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...." See more"
Paula T
"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 the..." See morem 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."
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