Sweet Sour Pork Sausage Balls Recipes

SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
• Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

SWEET-SOUR PORK SAUSAGE BALLS

Steps:

• 1. Mix sausage, egg, bread crumbs and sage. Shape into about 36 one inch balls. In ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off grease. Combine ingredients for sauce; pour over meat balls. Cover and simmer for 30 minutes, stirring occasionally to coat. Transfer to a slow cooker on low, to keep warm.

THE BEST SWEET AND SOUR PORK MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
• While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.

SWEET AND SOUR SAUSAGE BALLS

Steps:

• Mix together sausage, eggs, and bread crumbs. Shape mixture into walnut-sized balls. Saute in frying pan until browned on all sides. Drain.
• Combine catsup, brown sugar, vinegar, and soy sauce. Pour over sausage balls and simmer for 30 minutes, stirring occasionally. Serve hot (I put them in a crock pot to keep them hot).
• If made ahead, refrigerate or freeze sausage balls in sauce. Reheat in a 350* oven for 20 minutes. Makes 150 balls-recipe can be cut in half.

SWEET SOUR SAUSAGE BALLS

Steps:

• Mix together sausage, eggs and bread crumbs.
• Using the palms of your hands, shape into balls the size of small walnuts.
• Saute in frying pan until browned on all sides.
• Drain.
• Combine catsup, brown sugar, vinegar and soy sauce in bowl.
• Pour over sausage balls and simmer 30 minutes, stirring occasionally.
• Serve hot in chafing dish with small container of decorative toothpicks for spearing.
• Makes 150 cocktail sized balls.

SWEET-AND-SOUR SAUSAGE

Steps:

• In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.