This is a great recipe for a featured appetizer at dinner, or as a great bring along for an oyster roast, tailgate or a holiday get together. It’s a “twisted” version of the old stand by sausage balls that used bulk or “chub” sausage and Bisquick. This version adds a flavor punch from stuffing mix and roasted chilies. Originally posted years ago as JB’s Sausage Balls, this process adds the chilies and a bacon wrap for an all around great dish.
Big John T’s Hog Balls
Ingredients
- 1lb Jimmy Dean sausage
- 1 box Cranberry Stove Top Stuffing mix
- 1 egg
- 1/2 cup each of celery and onion diced fine
- 2 each roasted green chiles peeled, seeded and ribed; diced fine
- 1/2 hot water
- 1 pound bacon
Instructions
- Mix stuffing and hot water in bowl, then add rest of the ingredients and mix well
- Use a melon-ball scoop to measure equal amounts to roll into balls, cook covered on a clean preheated grill at 325 - 350 degrees for 30 minutes or until the internal temperature is 165 degrees and the bacon is throughly cooked.
- Glaze with the sauce of your choice. Mustard based BBQ sauces taste great with this dish.
- Continue to heat covered for about 10 minutes until the glaze has set.
- Remove Hog Balls from the grill and plate with a dipping sauce of your choice. This recipe was served with a Southwestern Mustard.
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