Since my freshman year, I have been taking the occasional weekend vacay to my friend Caleb's house with a few of our other friends. He has seriously the best house ever, and accommodations aside, he also has the best family! I love them all, I really do, but if I had to pick my favorite thing about Caleb's house, it would have to be his mom's cooking. I could die. Everything she makes.....I can't even put words to how good it is. A couple things are so good that I may or may not dream about them on a weekly basis. So I decided to use my free time this winter break to make some of those fab items. Well I'll just tell you right now I failed miserably at making her biscuits. They are out of this world and I couldn't even make something that could compete with Bisquick. Not even something that could be a debatable failed attempt at making Bisquick biscuits. I'm not kidding. So I may or may not have given up on the whole biscuit thing. At least for now. I think I'll have to eat some more before I can try again... So the next trial was for her yummy yummy sausage balls. They are better than yours. Better than Pinterest's. The. Best. Ever. And I made them! Not as good, of course, but close--if I do say so myself.
Ingredients:
1 brick of Neese's Hot Sausage (trust me, use hot.)
1 bag of shredded sharp cheddar cheese
Bisquick (I know.)
>>It took me MANY trials to get this recipe right, so I'm not exactly sure how much Bisquick, but if you do the sausage and cheese first, add enough Bisquick to make a sticky dough consistency. Each of my batches tasted different (more bread-y, more sausage-y, more cheesy) but they were all good.
Optional: chili flakes, and any other spices if you're feelin' spicy.
Anyway, if you have a KitchenAid, or you are up for an arm workout, here's what you do.
Preheat oven to 375ยบ.
Mix up the sausage by itself just to soften it out of its brick shape. Add the cheese. I added a sprinkle of chili flakes because I like my sausage balls a little hot! Then, simply roll the dough-like mixture into small balls, about 1 inch in diameter. Put them on a cookie sheet lined with parchment paper. This will help wick the grease away so that the balls can have a better texture and become crispy. If you have a Le Creuset baking dish, that will do the job even better, but it's about $40 more than parchment paper, so... your choice. Bake until golden brown and bubbly.
Immediately transfer them to a paper towel to absorb the final drips of grease. Make sure you eat them warm! So addictive. You'll see.
Until your time again finds mine,
Julia
No comments:
Post a Comment