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Wednesday, January 4, 2012

Chew on This | Sausage Balls

Sausage Balls. Yeah, I said it and I made them. And all of you juvenile delinquents out there snickering away, go ahead, laugh it up. I'll wait.



Minds out of the gutter now? Let's make some delicious balls.



These balls come together with three types of cheese! Now that's a good start. I also use zesty pork sausage for some zip. Garlic powder, Dijon mustard and salt round out your ingredient list. Now all you need to do is roll and bake.

I've found that these balls are great football food. Guys just gravitate to them! Why not make them for the National Championship game next Monday (Roll Tide) and watch them disappear in minutes.


Listen gang, enjoy your Sausage Balls. I will too. And I'll do my best to keep the maturity level around here more elevated. But I'm not making any promises.....Happy New Year  


Cares

Here's our recipe:
Sausage Balls
(makes about 18 balls)

1 pound zesty ground pork sausage
4 ounces cream cheese, room temperature
1/2 C shredded, sharp cheddar cheese
1/2 C grated parmesan cheese
1/2 t garlic powder
1 T Dijon mustard
1/2 t salt

Preheat oven to 350℉. Line a cookie sheet with parchment paper.

In a large bowl, mix together all of your ingredients, gently, with your hands until just combined. Roll heaping tablespoons of the pork mixture into balls and place on your prepared cookie sheet. Place balls into the preheated oven for approximately 30-35 minutes.
Remove from the oven and allow baked balls to drain off excess grease onto a paper towel lined tray. Serve immediately with honey mustard or dipping sauce of your choice. Enjoy!

Cast Party Wednesday   

15 comments:

  1. Thanks for sharing this recipe. I'm definitely adding this to my list of to make recipes. I love the simplicity and how delicious these sausage balls look!

    Happy New Year!

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  2. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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  3. These look like a great appetizer. I love all of the different kinds of cheese in there!

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  4. Loved the narration! Can't wait to make them! They look great!

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  5. made these today and they do not come out well...the cheese runs all over the place and you are left with a mess and a tiny ball haha.

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    1. Sorry to hear your balls didn't work out so great. I sometimes refrigerate before baking - maybe this will help? Also, if you have a mini muffin tin maybe try using that to bake in. Let me know how things work out if you try this recipe again!

      Thanks for stopping by - Cares

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  6. Loved these! I wasn't paying attention and used Garlic Salt AND regular salt.... holy saltiness!! And yet they still disappeared like they were going out of style. I'll be making them again this weekend with the correct ingredients and can't wait!

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  7. Has anyone tried making this recipe with italian sausage instead of breakfast/pork sausage? I'm trying to get out of going back to the store! :-)

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  8. Do you know what the serving size is and what the nutritional value is?

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  9. Would these work in a crockpot?

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  10. These turned out great! I did put them in the fridge after I rolled them for at least an hour. Also I didn't have dijon mustard so I used spicy mustard. And I had some sauerkraut that needed used so I added a 1/2 cup of drained sauerkraut. Next time I plan to try the recipe to a "T", and I'm sure it will be just as delicious. My boyfriend doesn't like sauerkraut but he liked these. So if you have someone thats not a fan of sauerkraut but you are this is a good way to sneak it in.

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  11. Made these last night they turned out well they didn't shrink up and are very good. Loved them

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  12. Can't wait to try them for kick off in 3 weeks!!! ROLL TIDE ROLL!!!

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  13. I hope you love them as much as we do, Tiffani!
    CRIMSON PRIDE - ROLL TIDE!!!

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  14. Oh my gosh! I tripled this recipe and made 70 1oz meatballs. My kids went CRAZY for them. They are very, very, VERY good! Thanks!

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