Oldies, Goodies and Sausage Cheese Balls (Recipe: Easy Sausage Cheese Balls)
I saw that Food Network’s website had posted Paula Deen’s recipe for Sausage Balls. This time-honored recipe has been around for so long and is so well-known, I found it surprising that Food Network would highlight it. This is a recipe I was certain that everybody and their brother-in-law knew by heart. I hadn’t ever bother to write-up a blog post about it because I was just knew no one would read it. For heaven’s sake, I’ve been making these since before I had to start wearing deodorant and I assumed the same was true for the rest of the country.
So, I go to the source of all things social, Facebook, and posted a comment about how well-known Sausage Cheese Balls are and questioning whether or not to write-up a blog post.
Never had them! Must try!
Never heard of them… please share.
Please do b/c I’m a newbie to cooking and don’t know what they are! (Gasp)
I never heard of them either and I promise to read your blog post too
Aw lawd the poor people who don’t know… Now you must do it!!!!
Bust my buttons! I think you’re right, G.D.! As soon as the proclamation was made, I sprang into action. Well, actually, it was a few days later because I was up to my eyebrows in preparing items to sell at our church’s Christmas Open House. But…that’s another story.
Now, back to the Facebook chatter about Sausage Cheese Balls. I hope you’ll jump over and read the thread. There’s really some amusing comments. I’ll end with one that literally made me laugh out loud.
I’ve seen some funny “recipes” on the FN site; I saw one a few months ago for frozen grapes.
Y’all come see us!
Easy Sausage Cheese Balls
yields: approx. 54 balls
Allow yourself some extra time to grate the cheese yourself instead of using pre-grated packaged cheese which has a preservative coating that makes it dry. This is one time you don’t want to let the grocery store help you save time by offering up pre-grated packaged cheese. Just consider it a good upper body exercise and grate with your right and left hands equally. Your arms and shoulders will look gorgeous, dahling!
Using two different varieties of cheddar adds to the flavor. I do the same thing with pimmenocheese. I find it easier to mix cheese and baking mix together first, and then mix in sausage.Allowing the sausage to come to room temperature makes it easier to mix with the baking mix and cheese.
If you don’t want to bake-off the entire batch at once, lay the balls out on a baking sheet in a single layer, not touching each other, and place them in the freezer. Once they are frozen solid, you can store them in a freezer bag. To bake, let them thaw and proceed with the regular baking instructions.
Having the right balance between the baking mix with the sausage and cheese is the key to tender, moist Sausage Cheese Balls. The original recipe called for more baking mix and less cheese. I have made adjustments to account for the fact that pork is much leaner now. Using the original proportions would result in a hard, dry and virtually tasteless lump.
I use Jimmy Dean ground sausage exclusively for this recipe. Other brands may have more fat, in which case, you would need to bump up the amount of baking mix that you’re using. Of course, you’d need to experiment to know that. Or, you can stick with Jimmy Dean brand.
8 ounces sharp cheddar cheese, grated
8 ounces extra sharp cheddar cheese, grated
2 cups baking mix (I use Bisquick)
1/4 teaspoon ground cayenne pepper, optional
1 pound Jimmy Dean ground sausage, uncooked
First, you need to find a big ol’ bowl, one that you’re sure is bigger than you need. You need lots of mixing room to get this mixed up right. Once you’ve located your bowl, throw in the cheese THAT YOU GRATED because we’re not using pre-grated packaged cheese. Remember?
Add cayenne pepper, if using, to baking mix. Pour on top of cheese and mix well.
Next, take you room temperature ground sausage and start mixing it in with the flour and cheese blend. Mix and mix until it all comes together in a nice big ball.
Prepare a baking sheet, or two, by covering with foil and spraying with nonstick spray.
Pinch off pieces of the mixture and roll into walnut size balls. Place one inch apart on baking sheets.
Bake in a 350 degree preheated oven for about 25 minutes or until the balls are nicely browned being careful not to let bottoms burn.
Let sit on the baking sheet for 5 minute before removing. Serve with Honey Mustard Sage Sauce.
Honey Mustard Sage Sauce
4 tablespoons mustard
3 tablespoon mayonnaise
2 tablespoons honey
1 teaspoon fresh sage, finely minced.
Whisk all ingredients and store in refrigerator. Serve chilled.
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