BEST SAUSAGE BALLS EVER RECIPE RECIPES

Steps:

• In a heavy bottomed casserole dish over a medium heat, heat the oil. Add the sausages and cook for around seven to eight minutes, turning occasionally until browned all over. Transfer sausages to a plate and return pan to the heat. 
• Add the smoked pancetta lardons, and cook for two to three minutes, or until they begin to crisp up.
• Add the onions and cook for a further five minutes, until they begin to soften, then finally add the garlic and cook for another two minutes. 
• Pour the red wine into the pan and allow it to bubble for a couple of minutes, scraping any goodness from the bottom of the pan. 
• Add the chopped tomatoes, smoked paprika, tomato puree, chicken stock, Henderson’s relish, bay leaves, fennel seeds, honey and rosemary. Stir to combine.
• Add the sausages back into the pan and bring to a simmer. Loosely cover the pan and leave to simmer for 20 minutes.
• Stir in the cannellini beans and continue to cook for another 10 minutes until the sauce has thickened.
• Remove from heat and season to taste with salt and pepper.  Finally stir in the balsamic vinegar. Serve with warm crusty bread for mopping up all the tasty sauce.

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed. 
• Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet. 
• Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.