2 pounds hot Italian bulk sausage
2 pounds extra lean ground beef
4 whole onions — chopped fine
1 head garlic — minced
12 whole jalapeño peppers — seeded and chopped
1 tablespoon dehydrated Scotch Bonnet peppers — optional
3 cups favorite Buffalo Wing dipping sauce
Form into 1″ diameter balls, place on a baking sheet and bake at 400° F until well done.
Stick a toothpick in each, put on a serving plate and set a bowl of dipping sauce nearby.
Makes about 24.