Sausage Balls are an appetizer that has been around for years. It involves mixing sausage with biscuit mix and baking it. They are very tasty but also very greasy and they mostly taste of sausage. This is my effort to make a less greasy version and to kick up the complexity of the flavours.
I use my OFG Breakfast Sausage but you can use any bulk breakfast sausage you like. You can even squeeze the meat out of breakfast sausage links.
I start by mixing the dry ingredients, flour, salt, pepper, cayenne and baking powder. I put some butter in the flour and cut it with a pastry blender, two knives or rubbing with my finger tips until it is the consistency of coarse corn meal.
I mix lemon juice into some milk. I make a well in the flour mixture and pour the milk in. Mix with a fork until it starts to form a ball.
I add the cheese, sausage and onion. I mix it well by folding the mass in half and pressing it into the bottom of the bowl. I turn the bowl 1/4 turn and fold and press again. I do this about 10 times until the dough is well mixed.
I formed the dough into balls about the size of walnuts and put them in a roasting pan.
You can cook these in a smoker set to 400 F or an oven preheated to 400 F for 22 minutes. You could also cook them over indirect heat in a gas barbecue by lighting one burner to medium and putting the pan over the unlit side. If you do them in a gas barbecue, you can not rely on time as the temperature control isn’t as accurate. You will want to cook them until the internal temperature is over 200 F.
I did mine in my Louisiana Grills Smoker as I was making some chicken for friends.
These are one of my favourite appetizers. They have a firm sausage texture but aren’t greasy. The onion and cheese really add to the flavour. If you want a bit of heat, you can increase the cayenne to 1 ml (1/4 tsp). Try these!
The Old Fat Guy
- 170 ml (3/4 cup) flour
- 1 ml (1/4 tsp) salt
- 1/2 ml (1/8 tsp) pepper
- 1 pinch cayenne (can use up to 1 ml for more heat)
- 4 ml (3/4 tsp) baking powder
- 25 ml (2 tbsp) cold butter
- 50 ml (1/4 cup) milk
- 5 ml (1 tsp) lemon juice
- 100 grams (3.5 ounces) grated cheddar cheese
- 300 grams (10.5 ounces) breakfast sausage meat
- 75 ml (1/3 cup) finely chopped onion
- Preheat an oven or smoker to 400 F.
- Mix dry ingredients (flour, salt, pepper, cayenne, baking powder) together.
- Using a pastry blender, two knives or your fingertips, cut the butter into the flour until it is the consistency of coarse corn meal.
- Add the lemon juice to the milk.
- Make a well in the flour mixture. Pour the milk into the well and stir until the dough starts to form a ragged dough.
- Add the cheese, sausage and onion. Mix by folding the mass in half in the bowl and pushing down. Rotate the bowl 1/4 turn and fold and press. Repeat for about 10 times until the dough is well mixed.
- Form the dough into balls about the size of walnuts. Put then in a roasting pan and bake in the smoker or oven for 22 minutes.
- Let cool for 5 minutes and serve warm.
Picture these, with your biscuits and gravy with a couple of eggs over easy … we call em dippin eggs
Sounds like a brilliant idea!