CHEESE SAUSAGE STUFFING BALLS
Steps:
- Cook and crumble the sausage in a pan or on the Blackstone and set aside.
- In the same pan or on the Blackstone cook onions and celery in 3 tbsp butter on medium heat until soft add the garlic and poultry seasoning and cook 1 additional minute.
- Add the mixture to the sausage and let cool 5 minutes.
- Add the dry stuffing mixture (you can replace cut up bread for the store bought stuffing if you want) to the sausage mixture, add the chicken broth and gently mix to coat.
- Season with salt and/or pepper to your liking.
- Add the cheese, eggs and parsley and gently mix. Refrigerate mixture for at least 20 minutes, this will make forming the balls easier.
- With your hands form balls to your size linking. I suggest small for a greater appetizer or large (about 1/4 cup) for dinner serving size.
- Turn your blackstone to medium heat, about 350 degrees
- Drizzle vegetable oil and 1-2 tbsp of real butter on the griddle and mix.
- Place your sausage balls on, turning to cook evenly on all sides, about 1-2 minutes on each side.
- Serve with gravy or cranberry sauce for dipping.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love