Store-bought potato bread is perfect for these tasty handheld bites. Kids love them at the Thanksgiving dinner table, but roll the balls a bit smaller and they make a terrific snack at a cocktail party.
|12 ounces uncooked sausage meat||Salt and pepper|
|2 tablespoons butter||8 cups 1/2-inch bread cubes (we like potato bread, but any kind will do)|
|1 large onion, chopped||2 eggs, beaten|
|3 stalks celery, chopped||1/2 cup low-sodium chicken stock|
|1 teaspoon dried whole sage leaves, crushed|
Preheat the oven to 350 degrees F and lightly grease a large baking sheet. In a large skillet, brown the sausage until just cooked through, breaking it up into pieces as it cooks. Transfer to a large bowl and set aside.
In the same pan, add the butter and cook the onion and celery until just translucent, 6 to 7 minutes. Add the sage and a light sprinkle of salt and pepper.
Pour the onion mixture over the sausage, add bread cubes and stir. Stir in the beaten eggs, then add the stock to moisten. Form into 2-inch balls and set on the baking sheet.
Bake for 30 minutes, until golden brown. Serve warm.
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