It’s that time of year, folks!
The holidays are here and that basically means all of the food temptations you could ever imagine. Then followed by a round of Whole30 in January. I’ve been trying to maintain some semblance of health conscientiousness while preparing for the parties and gatherings to come. The past few weeks, I have been trying to eat more greens and fruits than usual. My roommate, Beth, can vouch for me (probably).
As I’m prepping for my travels back north to Pennsylvania to visit family and friends, I have been prototyping some new ideas and recipes for the festivities awaiting me. Today, as with many fortunate (or unfortunate, depending on how you see it) days in North Carolina, the institution I work for called a snow day. Hallelujah! Just before the students’ finals and before my trek home; today has given me a day to rest, relax, and enjoy the wintry weather. We actually did get a pretty decent snowstorm, if you’re wondering.
Yesterday, I decided to try my hand at a recipe I’ve been dying to make. A few months ago, I had tried my first sausage ball. It was nothing short of amazing. It was also from Biscuitville, a local Southern fast food chain, so what do you expect? Now, those of you not from the South, or those not familiar in general, might be wondering what in the world a sausage ball might be. Well, let me explain.
Sausage balls are essentially a breakfast version of meatballs with cheese. They are typically softer than a meatball and have a spongier texture. I was racking my brain trying to figure out what the binding agent was; it tasted somewhat dough-y but without the flavor. After researching a couple ways to make these delicious appetizers or breakfast snacks, I uncovered that the secret ingredient is Bisquick! Who knew, right? The Bisquick (or regular pancake mix as I used since all of the stores were wiped of bread and dry goods due to the storm) acts as the dough-y binder and makes them fluffier and taste so delicious.
I originally had the idea to make these guys for a holiday party I’m attending when I go home, so I wanted to test them out. I also made a yummy hot pepper jalapeño- cranberry jelly/spread to dip them in. I’ve linked the recipe I used, so give it a try as well!
Ingredients (Yields ~ 2 dozen sausage balls)
- 1 lb. ground pork sausage (I used a sage blend Carolina sausage)
- 2 cups dry pancake mix or Bisquick
- 2 eggs
- 2 cups shredded cheddar cheese
- 2 tsp garlic salt
- 1 tsp paprika
- 1/2 tsp salt & pepper
- Preheat the oven to 350 degrees. While oven is heating, prepare 4 medium-large baking sheets with parchment paper.
- In a medium mixing bowl, combine all ingredients and mix thoroughly. You can use a stand mixture to complete this step if you don’t want to get your hands dirty. 🙂
- Form into cookie-dough shaped balls (my helper and best friend, Maria, and I, used ice cream scoopers for this step) and place on parchment lined baking sheets.
- Bake for 20-25 minutes, until bottoms have browned and sausage is cooked completely.