Have a Ball: Part One
I noticed many cultural differences when I moved from Tennessee to California — chief among them: lack of sausage balls. My first introduction to the hot, cheesy appetizer involved a surprise party in my home state, where a friend and I decided we’d prefer to stick close to the bowl of sausage balls rather than mingle with other people.
In fact, when we hid to surprise the guest of honor, this friend and I might have grabbed that bowl before we squatted behind the couch. It’s possible we were even slow to jump up and say “Surprise!” because we were so distracted by having the sausage balls all to ourselves.
They are that good.
Now my Californian friends act equally ridiculous in the presence of sausage balls. And when I show up to a party sausage ball-less, I occasionally get why-did-you-bother-to-show-up-at-all looks.
So you can experience all this for yourself, I give you: sausage balls.
- 1 pound hot ground sausage
- 1 pound grated sharp cheddar cheese
- 3½ cups Bisquick
- ½ cup water
Let cheese and sausage soften at room temperature; then mix with Bisquick and water. Roll into balls. Bake at 350 degrees until golden brown, about 20 minutes. Serve warm.
Serves: A lot. (I can’t remember exactly — 5 dozen-ish, perhaps?)
Tips: Avoid using milder sausage — it will create a less flavorful ball. In fact, my preference is ½ pound hot sausage and ½ pound Farmer John Firehouse Hot Roll Sausage, and I don’t normally gravitate toward spicy foods. Also, roll up these ball-shaped hors d’oeuvres loosely — they stay moister that way.
Stay tuned for “Have a Ball: Part Two,” featuring spinach balls!