Spicy sausage and rice balls get fried to crispy golden brown for the perfect
game day appetizer.
1 pound Odom's Tennessee Pride® Mild Country Sausage
1/2 teaspoon crushed red pepper flakes
1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
2 cups water
1 (8 ounce) package Jambalaya rice dinner mix
4 ounces cream cheese
1 1/2 cups panko bread crumbs
2 tablespoons water
1/2 cup all-purpose flour
4 cups Pure Wesson® Vegetable Oil
Cook sausage and red pepper flakes in large saucepan over
medium-high heat until browned and crumbled, about 8 minutes; drain.
Stir in undrained tomatoes, 2 cups water, rice mix and Cajun seasoning;
bring to a boil. Reduce heat and simmer, covered, until rice is tender,
about 25 minutes.
Stir in cream cheese. Pour into 9x13-inch baking dish. Refrigerate
until cool enough to handle, about 1 hour.
Place panko bread crumbs in a shallow dish. Whisk together eggs and
2 tablespoons water in a second shallow dish. Place flour in third
Use a table knife to make cuts and divide sausage mixture into 18
portions. Roll each portion into a football shape. Coat each ball in
flour followed by egg and panko breadcrumbs. Refrigerate 30 minutes.
Heat oil in Dutch oven over medium heat to 350 degrees F. Fry until
golden brown, about 8 minutes, turning occasionally.
Prep time: 60 min | Total time: 2 hr | Yield: 18 servings
Nutrition Information: 217 calories, 17g Carbs
Recipe and photo credit (used with permission):
Conagra Brands, Inc.