Random Cooks

Sausage balls ala Egret..use ground pork butt as the base and add spices to create Italian sausage...this is one of the few recipes I use 'by the book' and they come out fantastic every time...

Courtesy of Egret
Ingredients :
2 1/2 # ground Boston Butt
1 Tbls. Fennel Seeds
1 Tbls. Salt
1/2 tsp. Pepper
1/4 tsp. Cayenne Pepper
1 tsp. Garlic Powder
1 tsp. crushed Red Peppers
1 Tbls. Paprika
1/2 tsp. dried Oregano
1 tsp. Anise Seed
3/4 cup Ice Water
Preparation :
Using hands, mix all ingredients thoroughly in a large bowl.
Refrigerate until ready to use (these are better if you make the day before to let the
flavors blend).
Stabilize the egg at 350 degrees F. with a raised grid.
Form sausage into one-inch balls.
Add a small piece of smoking wood (such as apple) and cook sausage balls, turning
occasionally, on the raised grid until internal temp. is 150 degrees F.
Remove and serve with a dipping sauce (see notes below).
Notes : I remove most of the visible fat when I’m cutting up the butt. Don’t worry
about it......there’s plenty left in there!
For dipping sauces, I like a bbq sauce with a little “kick” that seems to go well with
this. Also, a combination of chili sauce and plum or grape jelly goes very well (three
parts chili sauce to one part jelly).

These can get done in like 30-45mins so keep an eye on them!

Tanks!

haha...never got a bad one from ya John!