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 zesty appetizer that everyone can enjoy.

YIELD: 35 Sausage Balls, ¾ cup Aioli, 2½ cups Pickled Celery
PREP TIME: 25 minutes, plus 4 hours pickling time
COOK TIME: 30 minutes

 

 

Pickled Celery

 

5

large celery stalks, thinly sliced on a slight diagonal (about 2½ cups)

 

1

cup apple cider vinegar

 

1

cup water

 

1

tablespoon kosher salt

 

1

tablespoon granulated sugar

 

1

teaspoon yellow mustard seeds

 

 

Sausage Balls

 

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

 

½

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

 

 

salt

 

 

ground black pepper

   

celery seeds, for garnish

PICKLED CELERY

STEP 1.

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.

 

SAUSAGE BALLS

STEP 2.

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

STEP 3.

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.

 

STEP 4.

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.

 
 

BLOODY MARY AIOLI

STEP 5.

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.