Sausage Cheese Balls recipe- Rolling into Christmas recipe
What these sausage cheese balls lack in sophistication, they
more than make up for with their taste, simplicity, and proven track record for
making party-goers happy. No one goes to a holiday party thinking, “I hope they
serve sausage cheese balls,” but they all leave very grateful you did.
I’m not sure how these evolved into a Christmas snack, but
I bet it has something to do with the fact you can stretch a few pounds
of meat and cheese into enough finger food for a large crowd. They can also be
made ahead, which helps in the old holiday time management department.
This is a recipe where everyone uses the same basic
ingredients, but in wildly different proportions. Look online, and you’ll see
versions with half the amount of biscuit mix, as well as ones with three times
as much. It all depends on how bready verses cheesy/meaty you want your balls
to be.
If you have some biscuit mix in the cupboard, by all means
use it, but otherwise I see no need to go out and buy a box. If you don’t have
self-rising flour, I’ve given instructions below for how to make your own. I
really hope you give these sausage cheese balls a try soon. Enjoy!
Makes about 48 sausage cheese balls:
1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)
pinch of nutmeg
1/2 cup finely sliced green onions
1/2 pound shredded extra-sharp cheddar cheese (about 3 cups)
2 cups biscuit mix, or self-rising flour (*see below to make
your own)
2 tablespoons milk
- Bake at 450F. for about 12 to 15 minutes, or until cooked
through (I like to broil for a minute or two for extra color)
* To make your own self-rising flour, sift together 2 cups
of all-purpose flour, with 1 tablespoon baking powder, and 1 teaspoon fine salt.
