Sausage balls 4 ways

By YOU Digital
20 June 2018

Preparation: 45 min | Cooking: 20 min | Serves 4-6

There’s a little bit of #JustDelicious something for everyone with our range of sausage balls. Each spiced to delight and with their very own complementary dipping sauce, these little balls of happiness will go down a treat!

Ingredients

Ball #1

1 packet Eskort Gold Medal Pork Sausages

5ml (1t) origanum

5ml (1t) garlic powder

pinch of salt

ground black pepper

60ml (¼c) Dijon mustard

60ml (¼c) beer

10ml (2t) honey

pinch of salt

Ball #2

1 packet Eskort Mediterranean Pork Sausages

2 onions, finely chopped

1kg cherry tomatoes

1 red chilli, finely chopped

200g sugar

300ml red wine vinegar (check quantity please)

salt and ground black pepper

Ball #3

1 packet Eskort Peppadew & Feta Pork Sausages

100ml (2/5c) water

100ml (2/5c) rice vinegar

125ml (½c) sugar

5ml (1t) ginger powder

5ml (1t) minced garlic

5ml (1t) chilli powder

5ml (1t) tomato sauce

5ml (1t) cornflour

Ball #4

1 packet Jalapeño Pork Sausages

230g cream cheese, at room temperature

50ml (1/5c) sour cream

1 jalapeño, finely chopped

salt and ground black pepper

oil for frying

Method

Ball #1: 

  • Remove the sausage meat from the casing and place in a bowl with the origanum, garlic powder, salt and pepper. Mix well.
  • Form small meatballs and place on a tray.
  • In another bowl whisk together the Dijon mustard, beer, honey and salt.
  • Cover with the mustard dip and refrigerate.

Ball #2: 

  • Remove the sausage meat from the casing, form small meatballs and place on a tray.
  • Sauté the onions in the oil until softened.
  • Add the tomatoes and chilli, season and cook until the tomatoes have softened (about 5 minutes).
  • Add the sugar and vinegar and mix well.
  • Reduce the heat and simmer for about 1 hour until the tomato mixture is soft and sticky.
  • Remove from the heat, cool and spoon into glass jars.

Ball #3: 

  • Remove the sausage meat from the casing, form small meatballs and place on a tray.
  • In a saucepan, bring the water and vinegar bring to the boil over high heat
  • Stir in the sugar, ginger, garlic, chilli powder and tomato sauce and simmer for 5 minutes.
  • Mix the cornflour with a little water and add to the saucepan. Cook until the dip has thickened and is glossy. Cool, transfer to a covered bowl and refrigerate until needed.

Ball #4: 

  • Remove the sausage meat from the casing, form small meatballs and place on a tray.
  • In a bowl, mix together the cream cheese, sour cream, Jalapeño, salt and pepper. Refrigerate until needed.
  • Heat oil in a large frying pan and fry the sausage balls in batches until golden and cooked through.
  • Remove from the heat in batches by flavour and serve warm on trays with corresponding dips.

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