Breakfast sausage balls

Yield: 12 Servings

Measure Ingredient
2 tablespoons Orange Juice, Frozen Concentrate
2 tablespoons Maple Syrup
4 slices Bread
1 Egg, slightly beaten
½ pounds Mild Bulk Sausage
½ cup Chopped Roasted Pecans
2 tablespoons Parsley Flakes

Break up bread in orange juice and maple syrup. Add egg and mix thoroughly.

Blend in remaining ingredients. Make into small sausage balls about 1 inch in diameter or into patties. Fry slowly in a skillet or griddle over medium heat until browned. May be served as an hors d'oeuvre or accompaniment to macaroni for a family supper. Can be made ahead and frozen after cooking.

Reheat in a warm oven before serving.

Makes 4 to 6 patties, or 12 to 16 sausage balls.

Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Steven Thomas, III Posted to MC-Recipe Digest V1 #651 by Bill Spalding <billspa@...> on Jun 30, 1997

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