Best Bbq Pork Sausage Balls With Sauce And Dip Recipes

SAUSAGE BALLS WITH TWO DIPPING SAUCES

Steps:

• Preheat the oven to 350 degrees.
• In a stand mixer fitted with a dough hook, mix the cheese and sausage briefly on slow speed. Add the biscuit mix a little at a time increasing the mixer speed as needed.
• Roll the mixture into 1" diameter balls and place on baking sheets. Cook for 15-18 minutes or until a light golden brown. Remove from the oven and cool on the pans.
• Note: the sausage balls may be mixed and rolled, placed on the baking sheets, and frozen. When frozen, remove and place in plastic freezer storage bags. If cooking from frozen, allow several more minutes of cooking time.
• To prepare the dipping sauces, mix each sauce's ingredients together in a small bowl. Stir until well blended.

PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Steps:

• Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
• Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
• Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

SAUSAGE BALLS I

Steps:

• In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls.
• Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid.
• Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls.
• Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.

SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
• Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.