How to make Premio Sausage and Rice Stuffing Balls:
- 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.
- 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.
- 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.
- 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).