| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Breakfast, Entree’/sid, Pork/ham, To post | 12 | Servings | |
INGREDIENTS
| 2 | tb | Orange Juice, Frozen Concentrate |
| 2 | tb | Maple Syrup |
| 4 | sl | Bread |
| 1 | Egg, slightly beaten | |
| 1/2 | lb | Mild Bulk Sausage |
| 1/2 | c | Chopped Roasted Pecans |
| 2 | tb | Parsley Flakes |
INSTRUCTIONS
Break up bread in orange juice and maple syrup. Add egg and mix thoroughly. Blend in remaining ingredients. Make into small sausage balls about 1 inch in diameter or into patties. Fry slowly in a skillet or griddle over medium heat until browned. May be served as an hors d'oeuvre or accompaniment to macaroni for a family supper. Can be made ahead and frozen after cooking. Reheat in a warm oven before serving. Makes 4 to 6 patties, or 12 to 16 sausage balls. Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Steven Thomas, III Posted to MC-Recipe Digest V1 #651 by Bill Spalding <billspa@icanect.net> on Jun 30, 1997
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