Grilled Sausage Balls with Pickled Zucchini Slaw

This is an "invention" courtesy of Mr. Happy Plate.  We used some pork sausage that we had made earlier, so I've included the ingredients to make your own, or you could just use your favorite bulk sausage.  We also stuffed sauteed onions and peppers in the middle of the sausage balls, which was a little tricky to do.  To make it easier, just add diced vegetables into the sausage mixture before forming the balls, if desired.

1 lb. ground pork or chicken
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1 teaspoon cayenne
1 teaspoon crushed red pepper flakes
2 tablespoons fennel seeds
1 tablespoon garlic powder
salt and pepper
Diced onions and peppers

Pickled Vegetable Slaw:
1 cup apple cider vinegar
2 tablespoons pickling spices
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
salt and pepper
1 cup Julienned zucchini
1/3 cup thinly sliced onion

Mustard Sauce:
1/2 cup bourbon
1/2 cup mustard of your choice (we used equal parts Dijon mustard, brown mustard, and regular yellow mustard)
1 teaspoon hot sauce
1 teaspoon honey
salt and pepper

Combine all of the ingredients for the sausage, and place in the fridge while you prepare the slaw and mustard sauce. 

Make the pickling liquid:
In a Tupperware bowl, combine the apple cider vinegar, pickling spices, honey, garlic powder, red pepper flakes and season with a little salt and pepper.  Julienne your zucchini using a julienne peeler (I just got one from Williams and Sonoma and I love it!) and submerge the zucchini and sliced onions in your pickling liquid.  Set aside.

Prepare the Mustard sauce:
In a small saucepan, reduce the bourbon until you only have about 1 tablespoon of liquid remaining.  Add the mustard(s), hot sauce, honey, and season to taste with salt and pepper.  Set aside.

Preheat your grill or pan to medium-high.  Form the sausage mixture into balls a little bigger than a golf ball.  Spray your grill grates with cooking spray and place the sausage balls onto the grill.  Cook on each side for about 2-3 minutes, until browned and the juices run clear.  Remove from the grill and let rest for a few minutes.  Serve with the julienned vegetables and mustard sauce.