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  • Premio Sausage and Rice Stuffing Balls




    Premio Sausage and Rice Stuffing Balls


     

    Ingredients:

    • 1 lb. Premio Italian sausage, finely chopped
    • 2 Tbsp. butter
    • 1/2 cup onion, finely chopped
    • 2 Tbsp. garlic, minced
    • 1/2 lb. chicken livers, finely chopped (optional)
    • 2 cups cooked rice
    • 1 cup chicken stock 
    • 2 eggs + 2 Tbsp. water, beaten
    • 2 cups Panko breadcrumbs
    • Flour, as needed
    • Few branches of thyme 
     

    How to make Premio Sausage and Rice Stuffing Balls:

    1. Melt the butter in a large saute pan, add the sausage and cook until crisp. Add the onions and garlic, and saute until lightly colored, about 2 minutes. Stir in the chicken livers and cook for 2 minutes longer.
    2. Add the rice and thyme to the pan; stir well and saute until rice begins to sizzle. Deglaze with chicken stock and cook until dry. Transfer to shallow pan and refrigerate until completely cooled.
    3. Season the cooled rice and scoop into tablespoon-sized balls. Roll each in flour, dip in egg and coat in breadcrumbs. Refrigerate a minimum of 20 minutes.
    4. Heat a pot of oil to 350 degrees (F) and fry sausage balls until golden brown.
     
    Recipe courtesy of the Institute of Culinary Education (ICE). 

     

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