Put wine in a small bowl. Put bread crumbs on a flat plate. Lay out a sheet of
Cut open sausages and remove from the casings. Pinch off enough sausage to make
a tiny meatball, about 1 inch in diameter. Dip the meat into the wine and roll firmly
into a meatball. The wine prevents it from sticking to your palms. Then roll the
meatball in bread crumbs to cover entirely and place on the waxed paper. Repeat
the procedure with the remaining sausage. It makes approximately 24 meatballs.
New York Style Sausage
½ cup red or white wine
½ cup seasoned dry bread crumbs
1 pound New York Style Italian
sausage links (hot or mild)
4 tablespoons vegetable oil
1 tablespoon grated Romano cheese
1 tablespoon coarsely chopped fresh
In a nonstick frying pan, preheat oil to medium-high. Place the meatballs in the
hot oil and cook, turning when they are dark brown, until they are just cooked
through. Watch the heat so that they don’t burn. Transfer the finished meatballs
to paper towels to absorb excess oil.
Arrange the meatballs on your favorite plate. Garnish with grated Romano and
parsley. These meatballs hold well in a food warmer, covered tightly with plastic
wrap and foil. Makes 6 servings.