Recipe: Sausage Stuffed Vidalia Onion Balls

Recipe courtesy Rouses Markets/ Chef Nino

INGREDIENTS:

2 large Vidalia onions
1 package of Rouses Bacon
1 pound Rouses Fresh Green Onion Sausage (removed from casing and divided into 4 equal portions)
1 bottle BBQ sauce
1 tablespoon brown sugar
1 tablespoon Crystal Hot Sauce
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce

STEPS:

1. Preheat oven to 425ºF.

2. In a small mixing bowl combine BBQ sauce, brown sugar, hot sauce, soy sauce and Worcestershire sauce, and mix completely. Set aside.

3. Cut off tops and bottoms of onions and remove exterior skin. Cut onions in half and peel apart, keeping the two outer layers of each onion for stuffing. Place a handful of sausage inside each of the 4 onion halves. Wrap each stuffed onion half in bacon, using 3 strips per ball. Secure bacon with toothpicks.

4. Place each of the 4 stuffed balls on a cookie sheet and bake in preheated oven for 45 minutes. Remove from oven and baste with BBQ sauce mixture, then return to oven for 5 additional minutes, or longer for extra crispiness.

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