One of my favorite recipes that was passed down from my mother-in-law is this one.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 100 sausage balls |
Ingredients
- 2 pounds bulk hot Italian sausage
- ½ cup red wine vinegar
- ½ cup ketchup
- ½ cup brown sugar
- 1 tablespoon soy sauce
- ½ teaspoon ground ginger
Instructions
- Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
- Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
- Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.
- For less spice, use sweet Italian sausage. For a compromise, mix equal parts of sweet and hot italian sausage.
- These keep warm quite nicely in a miniature slow cooker, if serving at a gathering.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 983 mg |
| Sugars | 14 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Used my hands to mix sausage & cheese, the added 1 cup Bisquick. Cooked in 350’ for 30 minutes. Very tasty, enjoyed by all. The next time I will definitely add some spices or use hot sausage.. they were a little too bland.