I admit I'm a Californian when it comes to the stereotype of eating habits--I like to eat twigs and hunker down with a nice plate of roots and berries. That is, I like fruits and vegetables, and cereals made from grains requiring a pronunciation key. But then the holidays come around and something odd happens. I find myself fighting like a wild beast over a bowl of sausage balls. I don't know why they are so good. Or why, at my sister's annual holiday party, I have to make a triple batch of these, and despite a lavish spread, half the party follows me into the kitchen, fighting and drooling like a pack of starving newfoundlands when I take yet another batch out of the oven.

It's almost embarrassing to admit how easy they are to make. The ingredient list would inspire a lip curl and double nostril flare in most cooks. And yet even the most finicky gourmet gets taken down by their seductive humble goodness.

So here they are. Give them a try. If only because there isn't a grain of turkey in them.

Sausage Balls--reg version, for purists (lower fat but just as good version follows. We tested them over the past few years and no one's noticed the difference. IMO, the lower fat version has a bit more flaky a pastry element.)

1 lb Bulk Sausage (Hot Or Mild) You know, those rolls of Jimmy Dean or Farmer John breakfast sausage over by the bacon.
2 c Sharp Cheddar Cheese Grated
3 c Bisquick
Mash together in a bowl with clean hands. Roll into balls (about an inch). Put on a cookie sheet (use Release non-stick foil as they can stick) and bake for 10-15 minutes at 400 degrees. Or 15-20 at 375. Whatever you oven is at will work--just pull them out when they are lightly browned and the sausage is done.

You can make a double batch and freeze before cooking. Or after cooking-- nuke yourself up a bowlful when you need a happy fix.

LOWER FAT VERSION
1 lb REDUCED FAT Bulk Sausage (Hot Or Mild) --most stores carry the reduced fat breakfast sausage these days.
2 c Sharp Cheddar Cheese Grated --no change (you can use lower fat cheddar if your market carries one of the two or so decent brands: Kerrygold or...drat it, I forget the name of the other one. Something from Vermont.)
2-3/4 c REDUCED FAT Bisquick
milk--about a half cup to a cup.
Essentially, you use a little milk to compensate for the fact that you don't have tons of fat sticking these things together. Mash together in a bowl with clean hands--add milk until the mixture is just tacky enough that you can form it into balls. Roll into balls (about an inch). Put on a cookie sheet (cover with Release non-stick foil, way easier as they can stick) and bake for 10-15 minutes at 400 degrees. Or 15-20 at 375. Whatever you oven is at will work--just pull them out when they are lightly browned and the sausage is done.

Enjoy!

--Liz

3 comments

  1. Mary Marvella // November 25, 2007 at 6:12 PM  

    Yum! I'll have to try those! They should be a hit.

  2. Beth Trissel // November 25, 2007 at 10:06 PM  

    Sounds great, Liz, and I enjoyed your humor.

  3. Misc. Muse // November 27, 2007 at 8:23 PM  

    I had them with sour kraut in them at the Kraut festival in Ohio one yr- they were so good!