Fire Balls

Fire Balls

12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse
peppers to remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make
small patties from the mixture. Place a pepper in the center of each
patty, then wrap and seal the dough around the pepper. Coat one or two
balls at a time by shaking them in a plastic bag with the pork breading
mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the
sausage is thoroughly cooked, turning several times.

Italian Sausage in Tomato Sauce

Italian Sausage in Tomato Sauce

2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bitesize
pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.