For any viewing party, Woodbridge Cabernet Sauvignon-infused Sausage Balls are sure to be a slam dunk – especially when served alongside Woodbridge Merlot Chili. WPaired with Woodbridge by Robert Mondavi Cabernet Sauvignon and Chardonnay, you’ll please every palate.
Woodbridge by Robert Mondavi is also a choice your listeners can feel good about. Every March, Woodbridge by Robert Mondavi partners with The V Foundation, helping find a cure for cancer by generating awareness and broad-based support for research. Over the past five years, Woodbridge has helped to raise more than $1 million for the V Foundation and will continue to work towards ensuring a better future for generations to come.
Woodbridge by Robert Mondavi Sausage Balls
Prep + Cook Time: 35 minutes
Yield: 30-40 sausage balls
· Wood1 cup cornmeal
· 8 ounce block of sharp cheddar cheese, grated
· 1/2 tsp kosher salt
· 2 tbsp chopped thyme leaves
· 1-pound ground spicy sausage (or mild if you prefer)
· 3 oz cream cheese
Cabernet Honey Mustard
· 2/3 cup brown sugar
· 1/2 cup whole grain Dijon mustard
· 1 cup of Woodbridge by Robert Mondavi Cabernet Sauvignon
· 2 fresh thyme sprigs
1. Preheat oven to 350º. Line a baking sheet with parchment paper, then spray parchment paper with cooking spray.
2. In a large bowl, stir cornmeal, cheddar cheese, salt and thyme together.
3. In a separate bowl, combine sausage and cream cheese with your hands.
4. Add sausage mixture to cornmeal mixture and combine the two. Your dough will be dry and crumbly, and somewhat difficult to combine. Form 1-ounce balls and place on baking sheet one inch apart.
5. Bake at 350º for 20 minutes.
6. While the sausage balls are baking, make your Cabernet Honey Mustard.
7. Add all Cabernet Honey Mustard ingredients to a medium saucepan, bring to medium heat. Stirring often, cook for 20-25 minutes or until sauce has reduced by about half. Remove thyme sprigs, and serve in a bowl alongside sausage balls.
8. Enjoy sausage balls hot or at room temperature, serving with Woodbridge by Robert Mondavi Cabernet Sauvignon.
*Entertaining Tip: These sausage balls are great at room temperature, making them the perfect tailgating food. Let the balls cool completely, and then pack them between paper towels in a storage container to transport them to the game.
Woodbridge by Robert Mondavi Merlot Chili
Yield: 8-10 servings
· 1 tbsp olive oil
· 3 large cloves garlic, chopped finely
· 1 large jalapeno, chopped finely (remove seeds or omit completely if you don’t like spicy chili)
· 1 large yellow onion, chopped
· ½ pound hot Italian sausage, removed from casing
· 2 pounds ground 80% lean ground beef
· 1 tbsp salt
· 1 tbsp pepper
· 1 tsp cumin
· ½ tsp cayenne pepper
· 2 bell peppers, chopped
· 1 28 oz. can of whole tomatoes
· 1 15 oz. can whole kernel corn
· 1 15 oz. can reduced sodium red kidney beans
· 1 15 oz. can low sodium black beans
· 1 cup Woodbridge by Robert Mondavi Merlot
1. Heat olive oil over medium heat. Add next three ingredients and stir to coat with oil. Add lid and let the onions sweat for 3 minutes.
2. Add meat and all spices and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.
3. Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods.
4. Lastly, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!)
5. Serve with your favorite chili toppings like sour cream, shredded cheese, chopped green onions, chopped jalapeno, tortilla chips or corn bread.
*Entertaining Tip: Make chili up to three days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in and simply reheat the entire pot.