Sunday, June 2, 2013

Easy Sausage Balls

Boy, am I ever behind! I've been having waaaay to much fun this winter and spring (now that the work on the cabin is almost done) at the river. We get zero internet reception there and the one provider who services that area said that our little dead end road has maxed out "the box." More people will have to request internet  and they will evaluate whether to extend service.What that means is my blogging time has been cut dramatically. We are still cooking; I'm still photographing and one of these days I'll get my groove back.

For some folks, sausage balls are strictly a Christmas appetizer. Personally, we will eat them all year round. They make a great breakfast to go, so we tend to roll them and freeze them in batches on cookie sheets and bag the frozen sausage balls. (That way we don't scarf down the whole bowl in one sitting.) The great thing is any time you want to enjoy them, you just pop how ever many you want into the oven.

Around our house, Blair is the sausage ball queen. Every time she makes them, they are perfect! To us, the secret to getting your mixture right is to let the sausage and cheese sit at room temperature before you try to mix.

· 1 pound sausage (we like hot)
· 4 cups shredded Cheddar cheese
· 3 cups baking mix
· a little milk if mixture is too dry.

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine the sausage, cheese, and dry baking mix.
Mix together, and shape mixture into walnut-sized balls. Place on a cookie sheet.

Bake for 12 to 15 minutes. Serve hot.

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