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 

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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.