Breakfast Sausage Balls
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
orange juice
concentrate |
|
| 2 | tablespoons |
maple syrup
|
|
| 4 | slices |
bread
|
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | Lb |
sausage, bulk
|
* |
| ½ | cup |
pecans
roasted, chopped |
|
| 2 | tablespoons |
parsley flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
orange juice
concentrate |
|
| 3E+1 | ml |
maple syrup
|
|
| 4 | slices |
bread
|
|
| 1 | each |
eggs
slightly beaten |
|
| 0.5 | Lb |
sausage, bulk
|
* |
| 118 | ml |
pecans
roasted, chopped |
|
| 3E+1 | ml |
parsley flakes
|
|
Directions
Break up bread in orange juice and maple syrup.
Add egg and mix thoroughly.
Blend in remaining ingredients. Make into small sausage balls about 1 inch in diameter or into patties.
Fry slowly in a skillet or griddle over medium heat until browned.
May be served as an hors d'oeuvre or accompaniment to macaroni for a family supper.
Can be made ahead and frozen after cooking.
Reheat in a warm oven before serving.
