I was going through an old family recipe book and came across this one for Deviled Sausage Balls.
Hard to narrow down exactly how old it is but based on the original author I’m going to guess around the 1930s.
I’m sure most of you assume that “deviled” is reserved for hard-boiled eggs.
In cooking, “deviled” refers to a preparation method where food, eggs, meat, or seafood, is seasoned with spicy or zesty ingredients.
The reason why I am calling this a classic recipe is that the modern version involves using ground sausage with a few other ingredients and shaping them like meatballs and baking them.
I’ve also seen this recipe where the balls are breaded and deep-fried in oil. I think I will stick with this classic recipe for now.
Ingredient Substitution
You can substitute Italian Sausage for Chicken Sausage, Pork Sausage or even plant-based Vegetarian Sausage like Tofu sausages. The possibilities are endless!
Recipe Tip
Use pre-cooked sausage for this recipe to make it even easier. After you slice the sausage you simply throw everything into the skillet to simmer.
Serving Suggestions
I like to serve this dish over a bed of white rice but you can also serve it with some pasta.
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Gather your Ingredients
You will need the following ingredients to make this Deviled Sausage Balls recipe (see recipe card for quantities): Italian Sausage, Chili Sauce, Water, Light Brown Sugar, White Vinegar, Ground Dry Mustard, Yellow Onion and Green Bell Pepper.
How to Make Deviled Sausage Balls
- In a skillet over medium-high heat, brown the sausage. Drain any excess juices.
- Add the chili sauce, water, brown sugar, white vinegar and dry mustard. Cover and let simmer for 15 minutes.
- Add the onion and green bell pepper and continue to cook until the mixture thickens.
- Optionally serve over a bed of rice.
Printable Recipe Card
Classic Deviled Sausage Balls
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Ingredients
- 1 lb Italian Sausage, cut into 1-inch pieces
- ½ Cup Chili Sauce
- ¼ Cup Water
- 1 Tbsp Light Brown Sugar
- 1 Tsp White Vinegar
- ¼ Tsp Ground Dry Mustard
- 1 Tsp Salt
- ½ Tsp Ground Black Pepper
- 1 small Yellow Onion, diced
- 1 Bell Pepper, diced
Instructions
- In a skillet over medium-high heat, brown the sausage. Drain any excess juices.
- Add the chili sauce, water, brown sugar, white vinegar and dry mustard. Cover and let simmer for 15 minutes.
- Add the onion and green bell pepper and continue to cook until the mixture thickens.
- Optionally serve over a bed of rice.
looks great,but i cant eat spicy,can i add anything else besides chili sauce>
I would suggest using tomato sauce.