We prepared these skewered meatballs for an appetizer during the super bowl. We scored a touchdown, one more than Kansas City! They were all gone before the game started. Great idea for finger foods!
Good Cooking, Chef Wutsch
Ingredients:
- 2 lbs Italian Elk Sausage bulk or links
- 2 lbs Bacon
- 1 Red Pepper
- 1 Yellow Pepper
- 1 c Balsamic Syrup
- 1 c Marinara Sauce
Methods:
- Prepare bulk sausage into 1” meatballs.
- Blanch bacon, (par cook to render fat) wrap each meatball with bacon.
- Skewer pepper, sausage meatball, alternate with slice of pepper, press tightly to meatball. Alternate meatball and pepper to length of skewers.
Substitutions:
Use either hot or sweet Italian sausage. Or other sausage from our recipe bank at fromfieldtotable.com
Use seasoned ground venison in place of sausage.
Add onion to skewer.
Cooking Options:
If using bamboo skewers be sure to soak in water overnight to prevent the skewer from burning up when cooking.
Notes:
Serve as appetizers with balsamic glaze and/or marinara dipping sauce.
This recipe works well with other less tender cuts such as the thighs of Sandhill Crane and turkey, boar or venison shoulder clod.
Elk Sausage Meatballs
