Savory Sausage Balls with Bourbon Glaze
- Yield 96 pieces
- Prep 25 mins
- Cook 35 mins
- 1 pound pork sausage
- 1 pound ground pork
- 2 -- eggs, beaten
- 1/2 cup fine dry plain bread crumbs
- 1/2 cup onion, minced
- 1/4 cup milk
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon mace
- 1/4 teaspoon allspice
- 3/4 cup apple jelly
- 6 tablespoons spicy brown mustard
- 1/3 cup bourbon, OR apple juice
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon red pepper flakes, crushed
Heat oven to 375F.
In large bowl, using hands (Tip: wear disposable vinyl gloves) thoroughly combine sausage, pork, eggs, bread crumbs, onion, milk, ginger, pepper, cayenne, mace and allspice. Pat mixture evenly onto large piece of waxed paper, or directly onto counter top, to a 12×8-inch rectangle.
Cut into 96 squares, round each square gently and place in shallow rimmed baking pans. Bake for 15-20 minutes, until very lightly browned and until internal temperature on a thermometer reads 160F. Remove from baking sheets and reserve.
Meanwhile, stir together jelly, mustard, bourbon, Worcestershire sauce and hot pepper sauce in large nonstick skillet. Cook and stir over medium heat until jelly melts and mixture comes to a boil.
Add meatballs, stirring gently to coat. Lower heat and simmer gently for 8-10 minutes until sauce thickens a bit and meatballs are coated.
Make-ahead tip: Complete recipe and refrigerate, covered, in shallow container. Reheat in microwave, in single layer, covered with waxed paper, for 2-3 minutes at 100% power. Or reheat in covered skillet over low flame on stovetop until heated through. Remove to heated chafing dish to serve.