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
- 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
- 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.
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.
If using bamboo skewers be sure to soak in water overnight to prevent the skewer from burning up when cooking.
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