Sausage cheese balls - Christmas Roll in

Sausage cheese balls - Christmas Roll in -

What these balls cheese sausage lack in sophistication they more than make up for their taste, simplicity, and proven in the manufacture of revelers happy. Nobody is going to a holiday party thinking, "I hope they serve sausage cheese balls," but they all leave very grateful that you did.

I do not know how these evolved into a Christmas snack but I bet it has something to do with the fact that you can stretch a few pounds of meat and cheese in enough food for fingers for a large crowd. They can also be prepared in advance, which contributes to the former department of management of vacation time.

This is a recipe where everyone uses the same basic ingredients, but in very different proportions. Look online and you will see the version with half the quantity of biscuit mix, as well as three times more. It all depends on how corny verses bready / meaty you want your balls are.

the bad news is, the only way to understand your ideal formula is to test different versions. This is also good news. Speaking of formulas, which originally called for biscuit mix (such as Bisquick), but I prefer to use the self-rising flour. In addition to some added fat, which is all biscuit mixture, and a little extra cheese more than makes up for any missing shortening.

If you have a mix of biscuits in the cupboard, by all means use it, but otherwise I see no need to go out and buy a box. If you do not have the self-rising flour, I gave instructions below for how to make your ow n . I really hope to give you these cheese balls sausage try soon. Have fun!

Makes cheese balls about 48 sausage:

1 1/4 pounds hot raw Italian sausage pork (just remove the uncooked housing style sausage link)

nutmeg pinch

1/2 cup thinly sliced ​​green onions

1/2 pound shredded extra-sharp cheddar cheese (about 3 cups)

2 cups biscuit mix, or auto- rising flour (* see below to make your own milk)

2 tablespoons

- Bake at 450F. for about 12 to 15 minutes, or until cooked (I like to grill for a minute or two for extra color)

* to make your own self-rising flour, sift together 2 cups flour, all purpose with 1 tablespoon of baking powder and 1 teaspoon of fine salt .