Mix all ingredients, and roll into 1 inch balls. Chill. Dip in either
“Sarabella’s Wicked Sweet Chutney” or “Sarabella’s Sassy Raspberry
Chutney”.
Taste-testing with Venison Sausage Balls at Parlor Market in Jackson, MS
Mix ground meat together in large bowl = (I use a potato smasher). Form into 1″ balls. Cook in skillet over medium heat until done, about 10-15 minutes. Place small bowl in center of platter. Arrange cooked sausage balls around bowl filled with “Sassy Raspberry”. Serve with toothpicks to dip. OUTSTANDING!!
Grill or saute’ sausage. Cut into 1/2″ size pieces. Dip sausage with toothpicks into a bowl of “Wicked Sweet”.
(Use a little of BOTH Chutneys for this.)
Cut each bacon strip into thirds. Wrap the shrimp and scallops with one piece of bacon, and secure with a toothpick. Grill or bake until bacon is crisp. Use “Wicked Sweet” and “Sassy Raspberry” as a dipping sauce.
SINFULLY DELICIOUS!
Mix all ingredients together EXCEPT Chutney, and press into an oiled mold. Cover and refrigerate overnight. Loosen edge of mold with knife. Unmold on serving dish, and drizzle “Sassy Raspberry” over top and sides. Serve with your favorite crackers. DEVINE!
Place duck meat in food processor until slightly shredded. Add remaining ingredients, and process until smooth. Cover, and refrigerate overnight. Serve with your favorite cracker.
Cut a small slit in each dove breast. Stuff goat cheese in breasts. Wrap
breasts in bacon, and secure with toothpicks. Grill or broil until bacon
begins to crisp, and juices run clear. Place “Sarabella’s Chutney” in
serving bowl to dip dove breasts with toothpicks. Serves 10.
In the Grove at Ole Miss
Place cream cheese on plate. Drizzle “Sassy Raspberry” over top of cream cheese. Serve with your favorite crackers. ENJOY! (If you like pecans, pine nuts, or almonds, take 1/4 cup nuts; toast them in 2 T. butter and 1/2 tsp. salt. Pour over the chutney.)