Italian Sausage Balls

This version of sausage balls, a traditional southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice[ that complements the richness of the sausage and the mozzarella.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
24 sausage balls
Level:
Easy

Ingredients
  • 1/2 pound sweet Italian sausage links, casings removed
  • 1 cup shredded part-skim mozzarella
  • 1/2 cup self-rising flour
  • 2 tablespoons extra-virgin olive oil
  • 24 fresh basil leaves
  • 12 slices pickled cherry peppers
Directions
  • Special equipment: 24 decorative toothpicks

  • Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.

  • Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24).

  • Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through.

  • To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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