Sausage Balls

These are dead simple, and apparently a staple of Southern brunches. Sadly, I wasn’t invited to enough brunches as a youngster and didn’t find out about these until  a comically awful temp job (the phrase “alleged babydaddy” just shouldn’t exist), when one of my co-workers made them. And I almost ate them all. They were SO GOOD to me. I left a few months later and asked for the recipe, and she was kind enough to provide it.

Girl Roommate doesn’t like these, but Boy Roommate asks for them fairly regularly. Ideally they would be a snack item at a buffet or some such, but it doesn’t take that many to make a meal. They go well with a nice crunch salad. Or eggs. Or fruit. They also keep well in the fridge and can be frozen either before or after cooking — thaw before baking. These are also dead simple — while one can’t say they lack preservatives, they DO only have three ingredients, and that means they’re easy to keep in mind for when you have a snack or brunch emergency.

Sausage Balls (from my coworker and/or Paula Deen)

1 lb. bulk breakfast sausage
4 c. extra sharp cheddar, shredded*
3 c. baking mix (Bisquick or whatever)

Preheat the oven to 375F and line a baking sheet with parchment.

Mix all the ingredients well with your hands. It will seem like it’s not coming together, but the warmth of your hands will loosen up enough fat from the sausage that you can get it all to stick with some work. Roll into balls the size of a large walnut — I get somewhere from 32 to 36 per batch. Place on the baking sheet with about 3/4 of an inch between them — they do expand a little. Bake for 18-20 minutes, until cooked through and beginning to brown.

Makes 5-6 servings as a meal, 15-18 as a snack.

*It works better if you shred/grate it yourself. The starch on pre-shredded cheese makes it very difficult to get these to stick together.

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~ by iliadawry on 1 October 2012.

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