This Recipe was made with

Gingersnap Gingersnap


  • 1 pound pork sausage
  • 1 beaten egg
  • 1/3 cup finely crushed Archway Gingersnap Cookies
  • 1/2 cup minced onion
  • 1/4 cup cream
  • 1/4 teaspoon cayenne (optional)
  • 1/3 cup apple jelly
  • 1/3 cup spicy brown mustard
  • 2 teaspoons Worcestershire sauce


  1. Heat oven to 375ºF.
  2. Line a shallow rimmed baking sheet with parchment paper.
  3. In large bowl, thoroughly combine sausage, egg, cookie crumbs, onion, and cayenne.
  4. Divide mixture into 44 equally-sized balls.
  5. Place on prepared baking sheet.
  6. Bake for 18-24 minutes, turning once or twice, until browned and cooked through. Remove from baking sheets and keep warm.
  7. Meanwhile, stir together jelly, mustard, and Worcestershire sauce in a small saucepan. Cook and stir over medium heat until jelly melts and mixture comes to a boil.
  8. Serve sausage balls with the jelly mixture as a dipping sauce for an appetizer.