Chef Brittanny Anderson (Metzger Bar & Butchery and Brenner Pass in Richmond, Virginia) combines pickled celery, Jimmy Dean Hot Sausage, and horseradish-spiked aioli for a holiday appetizer the whole family can enjoy.



Yield About 35 (1 1/2-inch) sausage balls, 3/4 cup aioli, and 2 1/2 cups pickled celery

Prep Time 25 minutes, plus at least 4 hours pickling time

Cook Time 30 minutes

Pickled Celery

5 large celery stalks, thinly sliced on a slight diagonal (about 2 1/2 cups)

1 cup apple cider vinegar

1 cup water

1 tablespoon kosher salt

1 tablespoon granulated sugar

1 teaspoon yellow mustard seeds

Sausage Meatballs

16 ounces Jimmy Dean Premium Pork Hot Sausage

2 cups all-purpose flour

8 ounces aged white cheddar cheese, shredded

6 tablespoons crushed tomatoes or tomato sauce

3 tablespoons prepared horseradish

2 tablespoons finely grated celery

1 tablespoon baking powder

1 teaspoon cayenne pepper

Bloody Mary Aioli

1/2 cup mayonnaise

3 cloves roasted garlic, mashed into a paste

1 tablespoon prepared horseradish

1 tablespoon lemon juice

1 tablespoon hot sauce, plus more to taste

1 teaspoon tomato paste


Ground black pepper

Celery seeds, for garnish




Place celery in a medium heatproof bowl or quart-sized jar. Heat vinegar, water, salt, sugar, and mustard seeds in a small saucepan over medium-high heat until sugar and salt are dissolved. Pour mixture over celery and make sure celery is submerged. Let cool for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.





Arrange 2 racks to divide oven into thirds and preheat oven to 400ºF. Line 2 rimmed baking sheets with parchment paper.



Place flour, cheese, tomatoes, horseradish, celery, baking powder, and cayenne in a stand mixer fitted with the paddle attachment and mix on the lowest speed about 30 seconds or until combined. Add Jimmy Dean Premium Pork Hot Sausage and mix on the lowest speed about 1 minute or until thoroughly combined.


Scoop out 2-tablespoon portions of the mixture, form into balls, and place on the baking sheets, spacing them at least 1-inch apart.

Bake 10 minutes. Rotate baking sheets between racks and bake 6 to 8 minutes more, or until golden brown and cooked through.





Mix mayonnaise, roasted garlic, horseradish, lemon juice, hot sauce, and tomato paste together in a small bowl. Taste and season with more hot sauce, salt, and pepper as needed.




Drizzle over sausage balls, and sprinkle celery seeds on top. Serve with pickled celery.