- 2 pounds bulk hot Italian sausage
- Sauce:
- 1/2 cup red wine vinegar
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 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.
04/26/2018
recipepes.com
Sweet and Spicy Sausage Balls, recipe
PT15M
PT1H
5
455 calories
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