Ingredients
- 3 Zweigle’s Italian Sausage links, medium diced
- 1-1/2 cups Arborio rice
- 2 tbsp. extra virgin olive oil
- 5-8 cups of chicken broth
- 2 tbsp. butter
- 1 cup Italian bread crumbs
- 2 eggs whisked
- 1 cup all-purpose flour
- Salt and pepper
Instructions
- In heavy-bottom pan, heat oil for 3 minutes and add rice stirring often.
- Start slowly adding chicken broth. Once the broth is absorbed, add another cup of broth, always stirring, until all the broth is used up.
- Add all the broth until the rice is cooked through. Stir in the butter and add the salt and pepper to taste.
- Take rice off the heat and spread over a cookie tray so it can cool completely.
- Place eggs, flour and bread crumbs in separate bowls for breading.
- Place roughly 2 tbsp. of cooked rice in your hand and take 2-3 pieces of diced sausage links (roughly the size of a fingernail) and place on top of rice, wrapping the rice around the sausage.
- Final size should be a little smaller than the size of a golf ball.
- Take the rice ball and roll in flour, then egg and finally in bread crumbs. Then repeat until all sausage or rice is gone.
- Fry rice ball in 1/2 cup of vegetable oil for 4-6 minutes or bake in oven for 5-7 minutes until golden brown.
- Serve with any meat hot sauce mixed with ranch dressing.