Sausage Balls

From scratch.

Sausage balls are a Southern tradition.  Go to any cocktail party, and you're bound to discover this delicious treat.  It's so simple.  Just throw together some Jimmy Dean sausage, some Bisquick and some cheese, form into balls, bake and serve. 

But what if you don't have access to Jimmy Dean or Bisquick?  Are sausage balls possible?  Do they become so complicated that they become a hassle?

Nope.  They're still pretty easy.

I went to the farmer's market shopping for a little appetizer party I was shopping for.  In New York City, even in the dead of winter, the farmer's market was relatively hopping.  I stopped at Flying Pigs Farm to pick up some breakfast sausage.  Only they didn't have any.  But they had ground pork, and I happened to know that the Homesick Texan has her very own recipe for breakfast sausage that couldn't be simpler.  It's just ground pork, with some herbs and spices mixed in.  I mean, that's all bulk sausage is, anyway. 

I already knew I didn't want to buy biscuit mix, so I googled "homemade bisquick" and found this recipe.  I didn't want to make the full ammount, so I just made what I needed, about 1 1/2 cups. 

I know this all sounds complicated, but truly, it isn't.  I'll break it down.

First, make your biscuit mix.  For about 22 balls, which would serve 4-5 people at a cocktail party, you'll want 1 1/2 cups.  Here's what you do:

Mix together 1 1/2 cups flour, 1 heaping teaspoon of baking powder and a pinch of salt.  Add 1/4 cup vegetable shortening, cubed, and combine with your fingers or a pastry blender until the shortening is fully incorporated into the flour.

Now, for the sausage.  You can go ahead and mix that in the same bowl that has your biscuit mix in it.  It's all getting mixed up anyway. 

To make about 1/2 pound of sausage you'll mix 1/2 pound of ground pork with 1 teaspoon of sage, 1 teaspoon marjoram (if you've got it- I didn't, so I just left it out) 1/2 teaspoon thyme, 1 teaspoon red pepper flakes,  a dash of cayenne pepper, a dash of sugar, salt, and a couple grinds of pepper.

Add 1/2 cup shredded cheese- we used gruyere and emmentaller that was left over from another recipe, but cheddar is traditional.

Form into 1 inch balls:

Bake at 375˚ for 18-20 minutes.  I served them with a sauce that was equal parts spicy mustard and sour cream.

I couldn't even get a picture before everyone dug in.

A Player's Sausage Balls
with inspiration from Homesick Texan and Paula Dean

(If you want to serve more than 5, see their recipes for larger amounts.)


1 1/2 cups Bisquick OR
1 1/2 cups flour
1 heaping teaspoon of baking powder
pinch of salt
1/4 cup vegetable shortening, cubed

1/2 pound breakfast sausage like Jimmy Dean OR
1/2 pound of ground pork
1 teaspoon of sage
1 teaspoon marjoram
1/2 teaspoon thyme
1 teaspoon red pepper flakes
dash of cayenne pepper
dash of brown sugar
dash of salt
a couple grinds of pepper

1/2 cup grated cheese (whatever you like- gruyere and emmentaler, cheddar, monterey jack...)

Preheat the oven to 375˚.

Combine the first three ingredients.  Add the shortening and combine with your fingers or a pastry blender.

Add the sausage ingredients and cheese.  Combine, and roll into one inch balls.  Place on a greased cookie sheet and bake for 18-20 minutes, until browned and delicious.

Serve with a mixture of half mustard, half sour cream.


Hey- why don't you make these babies on Superbowl Sunday? Everyone will love you for it.

Playing,
Meredith