In the Kitchen: Sausage Balls – The Perfect Appetizer

by | Appetizers, In the Kitchen, Recipes

Stuffed Artichoke Bottoms

Margi’s Cocktail Sausage Balls

Contributed by Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits,
Founder of Little Smiles NC, and
Major Chief Cook in our House!

Serves 8

A great recipe to have on hand when unexpected company or family pop over for a visit.

You can make your own sausage balls using 1 lb. hot sausage like Jimmy Dean or buy frozen sausage balls from Publix or Target. Both are good and once you have cooked them; they can be re-frozen. I had a little contest last Friday with some friends that came over. I had both types of meatballs — my standard ones with cranberry relish, dry Lipton onion soup mix and 1 bottle of Chili sauce. And the ones that follow below. The Sausage Balls won! A garlic lovers dream!


So here we go!  Fast, fun, and delicious cocktail sausage balls.



1 lb. – Hot or medium sausage (or 1 bag of frozen sausage balls)

1 cup – Sour Cream

1 jar – Stonewall Kitchen Roasted Garlic and Onion Jam

1 each – Dorot Garlic and Ginger (I also added 1 large clove of garlic. So good for you!)

1 heaping teaspoon – Black Garlic Salt

¼ cup  – Sherry (if desired)




If you are using sausage…

Cut them into bite size bits and roll them into balls.


If using the frozen…

Open the package and put them on a baking sheet.


For either one…

Bake at 350 degrees for 15 minutes. Cool and drain all fat and liquid — especially if using frozen.


Next, using a double-boiler…

Mix the garlic/onion jam and sour cream. Sprinkle the black garlic salt and extra garlic into the mix. Use the Sherry to thin down the sauce. Put the sausage balls in the pan and put it on low.


To serve

I love serving them in my oriental spoons especially while everyone is very conscious about germs.  And if serving out of a chafing dish — it is so much easier.




Preparation and photos by Margi Kyle


Printed version of this recipe

In the Kitchen series – Sausage balls


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