Friday, August 28, 2009

The Best Sausage Cheese Balls Ever

When we got married, one of the only things that I really wanted at the reception were Sausage Cheese Balls.  Not just any recipe though - my Grandma's.  Her recipe is not that different than any other recipe, but the tiny differences make these the best ever.   Here it is:
1 pound mild or medium bulk sausage (the kind in the roll)
4 cups shredded medium or sharp cheddar
3 Cups Bisquik
1-2 tablespoon Tony Cachere's Cajun Season
Now here is the trick - mix all of this together with your hands.  If it feels at all dry, you add either cooking oil or melted butter one tablespoon at a time until the mixture is moist and sticky.  You can add up to about 4 tablespoons.  This make the sausage balls moist and crunchy at the same time. 
If you have ever tried to eat sausage cheese balls that someone tried to make low fat by using reduced fat sausage or cheese, you will understand why this works. 
One more note - if you like yours hot, you can add red pepper.  These are great for breakfast, or anytime you want a savory snack.   Enjoy!!


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