Ingredients for Sausage Balls With Apples And Dried Cranberries
- Bulk Pork Sausage
- Baking Mix
- Granny Smith Apples
- 1/2 cup dried cranberries, chopped
- Pecans
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How to Make Sausage Balls With Apples And Dried Cranberries
- Preheat oven to 350°F (175°C). Line two 24-count mini-muffin tins with paper liners or spray with non-stick cooking spray.
- In a large bowl, gently combine the cooked sausage, diced apples, cranberries, cheddar cheese, onion, breadcrumbs, egg, poultry seasoning, salt, and pepper.
- Mix until just combined; be careful not to overmix.
- Using a spoon or a small cookie scoop, fill each mini-muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Let cool slightly in the muffin tins before transferring to a wire rack to cool completely.
- These sausage balls can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
6g
Fat
5g
Carbs
1g
