Yield: 24 Servings
|2 pounds||Sausage meat; Hot, Italian|
|2 pounds||Ground beef; Extra Lean|
|4||Whole onions; chopped fine|
|1||Head garlic; minced|
|12||Whole jalapeno peppers; seeded and chopped|
|1 tablespoon||Dehydrated Scotch Bonnet Peppers; ***OPTIONAL***|
|3 cups||Harissa Sauce|
Form into balls and bake @ 400 Degrees till well done. Doused in your favorite Buffalo Wing Sauce recipie. ( I really Like home made Harissa Sauce).
Suggested Wine: White Zinfandel Serving Ideas : Makes good stuffing for bell peppers and stuffeg cabbage.
NOTES : I have scaled this up to make 48 medeum or 96 small balls normal people (non Chile-Heads) usually eat one or two @ the most if you decide to add the Scotch Bonnets have plenty of cold beer ready.
If serving to the uninitiated(non-Chile-Head) you may want to omit the Scotch Bonnet's. else have them sign a release waiver before eating them.