Sausage Balls 3-Ways

Smoked Sausage Balls 3 ways

 

Sauerkraut Sausage Balls

 

1 lb fresh sausage

1 egg, beaten

½ cup plain bread crumbs

½ med sweet onion, chopped

¼ of green bell pepper, ¼ inch dice

1 ½ to 2 cups sauerkraut, chopped

Salt & pepper to taste

Garlic to taste, I used granulated

Shredded bacon, (optional)

 

Mix all together & form into 1 ½ inch balls. Roll in shredded bacon if using.

 

Jiffy Cornbread mix Sausage Balls

 

1 lb fresh sausage

1 egg beaten

1 cup Jiffy mix

½ med sweet onion, chopped

¼ green & ¼ red pepper, ¼ inch dice

1 to 2 cups shredded cheddar cheese

Salt & pepper to taste

Garlic to taste

 

Mix all together & form into 1 ½ to 2 inch balls.

 

Sausage Balls on Cornmeal Mush

 

1 lb fresh sausage

1 egg beaten

½ cup plain bread crumbs

½ med sweet onion, chopped

¼ green & ¼ red pepper, ¼ inch dice

Salt & pepper to taste

Garlic to taste

1 tube of Cornmeal mush

BBQ sauce, I used my peach chipotle sauce

 

Mix first seven ingredients together & form into 1 ¼ inch balls. Slice the Cornmeal Mush about 5/8 inch thick. Use a small spoon like ½ teaspoon measure & scoop out some of the middle for the sausage balls to fit in.

 

Smoking Instructions

 

Preheat smoker to smoke mode 170 to 180 deg. I used perforated pizza pans, sprayed with Pam, cooking oil. The pizza pans make it easy to rotate or turn if necessary if doing large batches. I did all three recipes at once on my Traeger 07E. Smoke for one hour then go to 275 deg another hour or until internal temp of 165 to 170 deg, Add BBQ sauce last 20 min to ½ hour if using. For the kraut balls I made some horseradish dip, 1 TBS sour cream, 2 TBS Woebers horseradish sauce, & 1 TBS mustard.

 

Note: The 1 lb recipes should make about 16 sausage balls.

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