Have you ever gone to a cocktail party that went on forever? They served precious little hors d'oeuvres of lettuce leaves that wouldn't fill up a gnat. You leave the party at nine ready to eat a horse and then you have to go home and make a meal. Not good.
I've found several hearty recipes that allow your guests to nibble away and not go home hungry. I call these "heavy d'oeuvres" and serve them often. This one can be made ahead of time and frozen; at the ready for unexpected drop-ins.
This recipe makes about 40 balls.
1 lb. hot turkey sausage (remove from casings)
1/2 c bread crumbs
1 garlic clove, minced
1/2 c coconut flakes
Mix together then roll into walnut-sized balls.
At this point they can be placed on a cookie sheet and flung into the freezer. When fully frozen, drop them into a plastic bag for further use. Or, you can add the sauce, cook them and serve.
1 c red current jelly
3T red wine vinegar
3T soy sauce
1/2 t grated fresh ginger
1 c chicken broth
* note - cherry jelly may be substituted for the red current jelly. I use bullion and water for the broth.