- 1 lb. COMEAUX'S Pork & Jalapeno Sausage (Fresh)
- 1 lb. COMEAUX'S "Original" Pork Sausage (Fresh)
- ¼ cup dry sherry
- 1 cup sour cream
- 1 (8-ounce) jar chutney, finely chopped
Remove sausage from casing and discard casing. Combine sausages in a large bowl. Roll into 1-inch balls brown in a skillet. Carefully remove balls from skillet and set aside. Drain grease, reserving crusty bits in skillet. Add sherry, sour cream, and chutney and cook over low heat, stirring constantly. Add balls back into skillet and cook until hot. Transfer balls and sauce to serving dish and serve hot. Makes about 6 dozen sausage balls.
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