Dirty South Sausage Balls Recipes

DIRTY SOUTH SAUSAGE BALLS

Dirty South Sausage Balls image

A fancy little spin on the "usual" sausage balls - sounds divine, although I think I would probably skip the puff pastry wrapping unless it were a really special occasion. Source: Executive chef Blythe Beck, Hector's on Henderson Published in The Dallas Morning News on November 29, 2006

Provided by Pinay0618

Categories Pork

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs bulk pork sausage (half mild and half spicy)
1/2 lb softened cream cheese
1/4 cup snipped chives (or substitute green onions)
1/2 teaspoon cayenne pepper
salt and pepper
1 lemon, juice of
3 cups panko breadcrumbs
1 lb frozen puff pastry, thawed
scallion (to garnish)

Steps:

Preheat oven to 400°F
In large bowl, combine pork sausage, cream cheese, chives, cayenne, salt, pepper and lemon juice. Fold bread crumbs into meat-cheese mixture until fully combined. Roll mixture into 1-inch balls.
Wrap a 1 ½ -inch square of puff pastry around each ball, stretching to cover. Pinch seams to seal. Place seam-side down on greased cookie sheet and bake at 400 F for 10 minutes. Serve garnished with chopped or julienned scallions. Makes about 24 small balls.
To freeze: Freeze unbaked balls. Bake them (still frozen) at 375 F for about 17 to 20 minutes, or until browned.

Nutrition Facts : Calories 303.4, Fat 19.1, SaturatedFat 7, Cholesterol 45.9, Sodium 201.5, Carbohydrate 18.7, Fiber 0.9, Sugar 1.1, Protein 13.6

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