Venison sausage balls
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Venison; ground |
| ½ | cup | Breadcrumbs, dry |
| 1 | Egg; beaten | |
| 1 | teaspoon | Salt |
| ½ | cup | Potatoes; mashed |
| ½ | teaspoon | Sugar, brown |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Allspice, ground |
| ¼ | teaspoon | Nutmeg, ground |
| ⅛ | teaspoon | Cloves, ground |
| ⅛ | teaspoon | Ginger, ground |
| ¼ | cup | Butter (or marg.); melted |
Directions
Orange slices; opt. Lemon slices; opt. Parsley sprigs; opt.
Combine first 11 ingredients, mixing well. Shape into 1" balls.
Brown well in butter, stirring occasionally. Cover and cook over low heat 15 minutes. Arrange on serving platter; garnish with fruit and parsley, if desired.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
From: Nancy Coleman Date: 07-12-94 Submitted By JEFF THOMAS On 11-21-94