Savory Sausage Balls with Bourbon Glaze

  • Yield: 96 pieces
  • Prep: 25 mins
  • Cook: 35 mins


1pound pork sausage
1pound ground pork
2-- eggs, beaten
1/2cup fine dry plain bread crumbs
1/2cup onion, minced
1/4cup milk
1tablespoon fresh ginger, grated
1/2teaspoon ground black pepper
1/4teaspoon ground cayenne
1/4teaspoon mace
1/4teaspoon allspice
3/4cup apple jelly
6tablespoons spicy brown mustard
1/3cup bourbon, OR apple juice
2teaspoons Worcestershire sauce
1/8teaspoon red pepper flakes, crushed


  1. Heat oven to 375F.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

Nutritional Info *per serving

  • Calories 35
  • Glycemic Load 0
  • Fat 2g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 45mg
  • Potassium 30mg
  • Carbohydrate 2g
  • Fiber 0g
  • Sugars 2g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 0%