December 26, 2012

Sausapot Balls

My dad is quite an inventor of new recipes.  Every so often he will send me a new recipe to try out and this is one of his.  Mine and his differ slightly because I used what I had in my pantry but they are essentially the same.  And you can make this your own as well, there are many possibilities here.

There shouldn't be much here that you need to run to the grocery store for.  This would make a nice appetizer, lunch or even breakfast.  

Start by browning your sausage, drain off the excess grease.  Mix with the prepared mashed potatoes.

Dredge in the milk/egg mixture and then the seasoned bread crumbs and then place gently in the hot oil.

Gently turn so all sides are golden brown and then move to a plate lined with a paper towel.

Sausapot Balls
Recipe by my dad, John F.


  • 1 pound ground sausage, browned and drained  (My dad used Italian sausage and I used breakfast sausage)
  • 4 cups mashed potatoes (My dad used instant and I made mine from russet potatoes)
  • 1 egg
  • 1/4 cup milk
  • 1 - 1 1/2 cups seasoned bread crumbs (I crushed up buttery crackers and added seasoned salt)
  • 1/2 cup vegetable oil, divided into 1/4 cups


  1. If you are preparing your own mashed potatoes, make sure to make them as usual except a little tighter than usual.  You want them to hold their shape when formed into a ball. 
  2. Mix the mashed potatoes and sausage that has been browned and drained together in a  large bowl. 
  3. Use two bowls, one for the egg and milk (mix together well) and the other for the bread crumbs. 
  4. Heat 1/4 cup oil in a large fry pan on medium heat.  
  5. Use a cookie scoop or a tablespoon to scoop out a golf ball sized amount. 
  6. Roll the ball in the egg/milk mixture and then in the bread crumbs and place in the hot fry pan. Add enough to fill the pan with room in between each ball. 
  7. Do not crowd the Sausapot balls and be very gentle when turning them to brown the other side as they will fall apart easily.  When all the sides are browned remove them to a plate lined with a paper towel. 
  8. When the oil starts to get absorbed and there isn't much left in the pan you can scrape the pan with a spatula and then add the other 1/4 cup of oil and start cooking the next batch. 
  9. Let cool slightly before serving. 

No comments: