Breaking with tradition, we decided not to host anything for the Super Bowl this year. I hosted a LOT of parties last year, and I’m still just kind of burnt out. While I love entertaining, I was just not up for a party on a school night. I wanted to watch the game and relax, preferably with PJ pants and a cocktail.

Despite it being just us, I planned on a small scale spread so we still had a special occasion feel. While I was looking up a dip recipe, I stumbled across these sausage balls and since I had everything on hand, I decided to give them a try.

This recipe comes from Revel, a cookbook from the Junior League of Shreveport/Bossier Louisiana (1980) and was submitted by Edie Broyles Williams. These were super quick to make, and the sauce showcased a really good balance of sweet, savory, and (a very mild) sour. The boys devoured them, and considering the incredibly low effort, it was a winner all around. For a pantry pull recipe, you really can’t beat this one for fast and easy. It’s safe to say that Spicy Sausage Balls will definitely remain in the appetizer rotation.

Notes

• Remember, I publish the recipes for CCTT as written. I write these notes to clarify how I interpreted the recipe or streamlined it.
• For this recipe, I used red wine vinegar and ginger powder (which is what the author most likely intended).
• My broiler resembles a fire-breathing dragon, so instead of smoking us out of the house, I baked the sausage balls at 400 degrees for about 15-20 minutes.
• I was in a hurry, so rather than rolling out 80 balls, I used my one-inch scoop which resulted in about 30 balls.
• Next time, I will use one pound of sausage and one pound of ground beef, rather than straight sausage. I think the sausage seasoning flavor can be pretty strong depending on the brand and cutting it with some ground beef would balance things out perfectly.