A great appetizer to keep your famished guests delighted.

Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

1 package (500g/ 17.6 oz) Sausages (casings removed)

1 cup (250mL)Breadcrumbs

2 Garlic cloves, minced

1 tablespoon (15mL) Chinese 5 spice

Glaze:

1 cup (250mL) Red current jelly

1 tablespoon (15mL) Honey

1 tablespoon (15mL) Chili paste

1 Garlic clove, minced

Instructions:

1.   Preheat oven to 400C.

2.   In a mixing bowl combine sausage meat, breadcrumbs, garlic and chinese five spice. Mash together until mixed well.

3.   With wet hands, roll mixture into 24 equal sized balls (about 1 inch [2.5 cm] each)

4.   Place sausage bites on a greased baking sheet and bake for 20 minutes. Flipping the bites over half way through the cooking process.

5.   To make the glaze: Heat redcurrant jelly, honey, chili paste and garlic in a saucepan and bring to a boil.

6.   Pour glaze over sausage bites and toss to coat.

7.   Skewer meatballs with a cocktail pick and serve warm.

VINI VERGANI recommends: Cannonau die Sardegna DOC Tonaghe 2006,

Producer: Contini, Cabras, 100% Cannonau

Degustation notes: Beautiful wine of dark garnet red. Intense scent of red currants, herbs, honey and vanilla. Dried plums stay with the elongated finish.

Nutritional Information Per Serving: 

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