Apple Cheddar Sausage Balls with Dijon-Balsamic Glaze

Apple Cheddar Sausage Balls

Apple Cheddar Sausage Balls

These sausage balls are an excellent addition to your holiday buffets! They are a wonderful combination of sweet and savory and with the addition of the grated apple are very tender and moist. I’ve made these for an appetizer as well as for brunch buffets and they are always a hit. If you’ve been making sausage balls with bisquick, those can’t even be compared with these. I’ve found the bisquick variety to be rather dry and without much flavor. After trying these, I guarantee you’ll never make those again!

Ingredients

16 oz. pkg. Bulk Breakfast Pork Sausage
1 egg — lightly beaten
1/2 cup fine bread crumbs
1/2 cup coarsely grated peeled tart baking apple
4 oz. grated sharp Cheddar cheese — (1 cup)
1/4 cup Dijon style mustard
1/4 cup tomato juice or tomato sauce
1/4 cup maple syrup
1/4 cup balsamic vinegar

1. Combine sausage, egg, bread crumbs, apple and cheese in large mixing bowl; stir well.
2. Shape into 4 dozen 1-inch balls.

Ready to brown

Ready to brown

3. In a large skillet over medium heat, cook in batches of 12 or 24, turning frequently until lightly browned, about 10 minutes. Drain if desired, then return to skillet.

Browning

Browning

4. In a small bowl, combine mustard, tomato juice, maple syrup and vinegar. Pour over sausage balls. Cover and simmer for 30 minutes.

Dijon-Balsamic Sauce

Dijon-Balsamic Sauce

5. Transfer to a chafing dish or slow cooker; serve hot with toothpicks.

Note: sausage balls may be prepared ahead and frozen uncooked; thaw in refrigerator before cooking as directed above.

Makes 4 dozen


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