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SAUSAGE CHEDDAR BALLS WITH BEET KETCHUP

¾ pound Pork Sausage (mild or hot)
1 cup All Purpose Flour
¼ tsp Salt (or to taste)
1 tbsp Unsalted Butter
2 oz Cream Cheese
½ cup grated Sharp White Cheddar

In a bowl, cut butter into flour and salt. Add sausage and incorporate well. Add cheeses and incorporate well. Portion mixture with a ¾ ounce scoop and place ball on a sheet tray. Bake in 350 degree oven for about 15-20 minutes.

 

Makes 35 sausage balls

 

 

Beet Ketchup

 

1 ½ pounds Roasted Beets (red & gold), see recipe
1 1/3 cup Brown Sugar
5 tbsp White Vinegar
1 cup Apple Cider Vinegar
1 cup Water
1 tbsp Kosher Salt, or to taste
1 tsp Juniper Berries
1 tsp Whole Cloves
1 tsp Whole Allspice
½ tsp Granulated Garlic
½ tsp Granulated Onion

 

Combine all ingredients in a sauce pot and simmer for one hour or until beets can be pureed in a food mill. Remove from heat and allow to cool slightly. Process through a food mill. Allow to sit in the refrigerator overnight. Process mixture in a blender in small batches. Force resulting puree through a very fine hole strainer.

 

Yield - 1 quart

 

 

Roasted Beets

 

3 pounds Beets, red & golden
1/3 cup Water
Kosher Salt

 

Place beets on a sheet tray, add water and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1 -1 ½ hours (skin should slip off). Remove from oven and immerse in cold water. Peel and in half from north pole to south pole and then slice into half moons about ¼ inch thick.

 

Yield – 1 ½ pounds

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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