Spicy Cranberry Sausage Balls Recipes

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CRANBERRY SAUSAGE BALLS



Cranberry Sausage Balls image

Provided by palatablepastime

Categories     Appetizer

Number Of Ingredients 8

1 pound bulk roll breakfast sausage
16 ounces white cheddar cheese ((shredded))
2 cups Bisquick baking mix
1/2 cup dried craisins ((chopped))
1 cup mayo
1/4 cup cranberry sauce
1 tablespoon apple cider vinegar
pinch salt

Steps:

  • Preheat oven to 350F.
  • Combine cranberry sausage ball ingredients in a bowl, mixing well.
  • Shape by tablespoonfuls into meatballs and place on a nonstick foil lined baking sheet (I used a half sheet pan plus a quarter sheet pan to fit) without them touching.
  • Bake for 35 minutes or until browned.
  • Stir together the cranberry mayochup to use as a dip.

SPICY CRANBERRY SAUSAGE BALLS



Spicy Cranberry Sausage Balls image

Add some sweet/spicy flair to your appetizer spread! These zippy sausage balls use bulk Italian pork or turkey sausage and dried cranberries to use on a party buffet spread, or for watching the game. I just love finger foods that are just a bite or two, and these fill the bill. Add some extra heat with optional red pepper flakes, or dial down the heat and use sweet Italian sausage instead of the hot, if you prefer. Either way, you will enjoy the tangy sweetness the cranberries bring!

Provided by Bibi

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 50m

Yield 27

Number Of Ingredients 10

8 ounces cream cheese, softened
4 ounces mild Cheddar cheese, grated
1 pound bulk hot Italian sausage
6 ounces dried cranberries, finely chopped
2 tablespoons chopped flat-leaf (Italian) parsley
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
1 ½ cups buttermilk baking mix
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
  • Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
  • Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
  • Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.5 g, Cholesterol 22.7 mg, Fat 7.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 286.3 mg, Sugar 4.4 g

SPICY SAUSAGE BALLS



Spicy Sausage Balls image

These sausage balls are the perfect bite-size combination of cheese, meat and biscuits -- all rolled into one. A staple around the holidays in the South, they are perfect on their own as an appetizer, or served as a side dish at your holiday table.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 38 balls

Number Of Ingredients 5

1 pound spicy Italian sausage, casings removed
4 cups grated extra-sharp Cheddar
2 cups baking mix, such as Bisquick
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
  • Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.

CRANBERRY STUFFING BALLS



Cranberry Stuffing Balls image

Meet the Cook: If you're looking for a different stuffing this year, you'll find these balls are both tasty and easy to prepare. Cooking has been a favorite pastime of mine since my husband and I retired (I used to operate a beauty salon). We had 80 acres and kept 2-1/2 of them to build our new country home on. -Bernadine Dirmeyer, Harpster, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 large eggs, well beaten
1 to 1-1/2 cups chicken broth

Steps:

  • In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.

Nutrition Facts :

CRANBERRY MEATBALLS AND SAUSAGE



Cranberry Meatballs and Sausage image

Years ago, I found a version of this sausage and meatballs recipe in a cookbook. At first taste, my family judged it a keeper. The tangy, saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips. -Marybell Lintott, Vernon, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1 small onion, finely chopped
3/4 cup dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1 pound bulk pork sausage
1 can (14 ounces) jellied cranberry sauce
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 package (1 pound) miniature smoked sausage links

Steps:

  • In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.

Nutrition Facts : Calories 218 calories, Fat 14g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.

SAUSAGE BALLS IN CRANBERRY SAUCE RECIPE



Sausage Balls in Cranberry Sauce Recipe image

Provided by mamajan

Number Of Ingredients 7

1 lb pork sausage
2 eggs
1 cup bread crumbs
1 tsp salt
1 16 oz can jellied cranberry sauce
1 Tblsp mustard
1/2 cup water

Steps:

  • Mix first 5 ingredients together and shape into 1" meatballs. Brown in skillet over med heat. Drain. Pour all fat from skillet. Melt cranberry sauce over low heat, stirring occasionally. Stir in mustard, meatballs, and water. Cover and simmer 20 minutes.

SPICY CRANBERRY SAUSAGE BALLS



Spicy Cranberry Sausage Balls image

Add some sweet/spicy flair to your appetizer spread! These zippy sausage balls use bulk Italian pork or turkey sausage and dried cranberries to use on a party buffet spread, or for watching the game. I just love finger foods that are just a bite or two, and these fill the bill. Add some extra heat with optional red pepper flakes, or dial down the heat and use sweet Italian sausage instead of the hot, if you prefer. Either way, you will enjoy the tangy sweetness the cranberries bring!

Provided by Bibi

Categories     Pork Appetizers

Time 50m

Yield 27

Number Of Ingredients 10

8 ounces cream cheese, softened
4 ounces mild Cheddar cheese, grated
1 pound bulk hot Italian sausage
6 ounces dried cranberries, finely chopped
2 tablespoons chopped flat-leaf (Italian) parsley
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
1 ½ cups buttermilk baking mix
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
  • Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
  • Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
  • Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.5 g, Cholesterol 22.7 mg, Fat 7.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 286.3 mg, Sugar 4.4 g

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