Woodbridge by Robert Mondavi Sausage Balls

These sausage balls are great at room temperature, making them the perfect tailgating food. Let the balls cool completely,...
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Sausage Balls

Woodbridge by Robert Mondavi 

These sausage balls are great at room temperature, making them the perfect tailgating food. Let the balls cool completely, and then pack them between paper towels in a storage container to transport them to the game.

 

Ingredients

For the sausage balls:

  • 1  Cup  cornmeal
  • 8  Ounces  sharp cheddar cheese, grated
  • 1/2  Teaspoon  kosher salt
  • 2  Tablespoons  thyme leaves, chopped
  • 1  Pound  spicy sausage, ground
  • 3  Ounces  cream cheese

For the Cabernet honey mustard:

  • 2/3  Cups  brown sugar
  • 1/2  Cup  whole grain Dijon mustard
  • 1  Cup  Woodbridge by Robert Mondavi Cabernet Sauvignon
  • fresh thyme sprigs

Directions

For the sausage balls:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper then spray parchment paper with cooking spray.

In a large bowl, stir cornmeal, cheddar cheese, salt and thyme together.

In a separate bowl, combine sausage and cream cheese with your hands. Add sausage mixture to cornmeal mixture and combine the two. Your dough will be dry and crumbly, and somewhat difficult to combine. Form 1-ounce balls and place on baking sheet one inch apart.

Bake at 350 degrees for 20 minutes. While the sausage balls are baking, make your Cabernet honey mustard.

For the Cabernet honey mustard:

Add all ingredients to a medium saucepan, bring to medium heat. Stirring often, cook for 20-25 minutes or until sauce has reduced by about half. Remove thyme sprigs, and serve in a bowl alongside sausage balls.

Enjoy sausage balls hot or at room temperature, serving with Woodbridge by Robert Mondavi Cabernet Sauvignon.

Sausage Ball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Sausage Ball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.