In this recipe, I'm giving you the base ingredients without definitive amounts. Be creative with this, adding in left over herbs and cheeses for extra flavor. Use a trial and error method of adding in just little amounts at a time until it feels and tastes correct. Don't be afraid, meat and potatoes are very forgiving.
Tips and tricks: Mashed sweet potatoes would work great in this recipe. Substitute turkey for the sausage if you have left over turkey. You can bake or fry these, I opted for the baking method for a slightly healthier option. Freeze any extras, then when you need to round out dinner or fill out a to soup it will only take minutes to defrost.
Sausage Potato Balls
Cook sausage, set aside
Sautee until soft
diced onion (about 1/2 cup)
Add and continue to sautee for one minute:
warm cream or milk or broth (about 1/2 cup)
seasoned bread crumbs (about 1 cup)
Cut the sausage into 1 inch pieces. Take a scoop of potatoes and place them in the palm of you hand. Push one piece of sausage on the spuds, then form the potatoes around the meat into a ball. Roll the potato in a plate of breadcrumbs (I season my crumbs with parmesan cheese, pepper and salt).
Set the balls on a cookie sheet and continue until you've used up the all the spuds. Bake them in the oven until the the breadcrumbs begin to turn brown and crisp.