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1 lb. hot bulk sausage 1/4 c. dry sherry 1 (8 oz.) jar chutney, finely chopped 1 lb. mild bulk sausage 1 c. sour cream Blend, by hand, the two sausages. Roll into 1-inch balls. In heavy skillet, slowly brown the sausage balls. Drain and save any crusty bits on pan bottom. Set sausage balls aside. Reduce heat. Add sherry, sour cream and chutney. Add sausage balls and cook until hot. Transfer to chafing dish. Serve with toothpicks. Yields 72 sausage balls. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |