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| Servings |
Servings
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Ingredients
Sausage Balls
- 1 lb sweet or hot Italian turkey sausage casings removed
- 1 cup Cooked white rice
- 1 jalapeno seeded and finely chopped
- 2 Tbsp flour
- 1 Tbsp grated ginger
- 1 egg beaten
- 1 Tbsp Canola oil
Sauce
- 1 20 oz can pineapple tidbits with juice
- 2–3 Tbsp sugar
- 3 Tbsp cider vinegar
- 2 Tbsp hoisin sauce (found in Asian food section of grocery store)
Ingredients
Sausage Balls
Sauce
|
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Instructions
- Combine the sausage ball ingredients in a medium bowl. Shape into 24 balls, approx. 1-inch each.
- Heat oil in a large nonstick skillet over medium heat. Tilt skillet to coat bottom lightly. Add the sausage balls and cook 12–14 minutes or until no longer pink in center, turning frequently. (Use a fork and tablespoon to turn balls over easily while cooking.)
- Meanwhile, combine the sauce ingredients in a medium bowl. Stir until well-blended and set aside.
- Increase the heat to medium-high, add the pineapple mixture. Bring to a boil and cook 10 minutes or until thickened slightly. Do not stir.
- Remove from heat, gently stir to coat sausage balls evenly.
- Serve as is with sauce or over snow peas or asparagus spears, if desired.
Recipe Notes
Recipe and photo courtesy of USA Rice Federation (USA Rice).
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