Title: Buffalo Balls
Categories: Appetizers, Beef
Yield: 24 Servings

2 lb Sausage meat; Hot, Italian
2 lb Ground beef; Extra Lean
4 Whole onions; chopped fine
1 Head garlic; minced
12 Whole jalapeno peppers;
-seeded and chopped
1 tb Dehydrated Scotch Bonnet
-Peppers; ***OPTIONAL***
3 c Harissa Sauce

Form into balls and bake @ 400 Degrees till well done. Doused in your
favorite Buffalo Wing Sauce recipie. ( I really Like home made Harissa
Sauce).
Suggested Wine: White Zinfandel Serving Ideas
: Makes good stuffing for bell peppers and stuffeg cabbage.

NOTES : I have scaled this up to make 48 medeum or 96 small balls normal
people (non Chile-Heads) usually eat one or two @ the most if you
decide to add the Scotch Bonnets have plenty of cold beer ready.
If serving to the uninitiated(non-Chile-Head) you may want to omit
the Scotch Bonnet's. else have them sign a release waiver before
eating them.