Friends Drift Inn Farm – Recipes
Savory Appetizers – The More the Merrier!
Mini Bites for Cocktail Parties…and Brunch Too!
Sausage Ballsused to be a staple at holiday parties ‘round these parts. I have not really seen them in awhile; and I do not know why. These Sausage Balls are made from scratch…really you do not need a Bisquick Mix! (There goes another chance for brand endorsement! LOL)
These babies can be made-ahead so hosts have more time with guests. Easy to make they keep several days in the refrigerator. Savory protein bites that disappear rather quickly, sausage balls are great for brunch parties as well as evening festivities.
I just got back from doing 4 radio shows and a sprint through the Appalachian News Express offices. My media friends (lovingly referred to as “guinea pigs”) made this pile disappear in no time flat. I served them with silver dollar pancakes and Sorghum Sugar Cookies. .
Ever since Chef Ouita Michel demonstrated the Woodford Reserve Flavor Wheel, I have been fanatical about finding taste pairings that complement each other. The sweet and savory profiles make for interesting taste combinations.
Make these ahead of time, and keep on hand. When unexpected guest arrive, you won’t have to be in a big frenzy preparing nibblers. ENJOY!
Sausage Balls Recipe
Inspired by “A Player and A Baker” and Numerous Southern Cooks
Appetizer, Brunch, Tailgating, Cocktail Party, Brunch Recipe, Sausage
- 1 ½ cups all- purpose flour,organic prefered
- 1 heaping teaspoon of baking powder
- ¼ teaspoon of sea salt
- 1 teaspoon of sage
- ¼ to ½ teaspoon cayenne pepper (to taste, I wanted these to have a spicy bite)
- ¼ teaspoon red pepper flakes
- ½ teaspoon freshly ground pepper
- ¼ cup unsalted butter softened, organic preferred
- 1 pound bulk sausage, thawed (I used a mild flavor then added my own spices to kick it up)
- 1 teaspoon of Bourbon Barrel Worcestershire Sauce
- ½ cup shredded cheddar cheese (We like Kenny’s Farmhouse Cheese)
- 1 egg, beaten organic preferred
- 2 tablespoons of sorghum
1. Preheat oven to 375°
2. Line cookie sheets with aluminum foil. (I used 4 sheets, baking 2 at a time)
3. In a large bowl, whisk all dry ingredients together.
4. Add softened butter and cut in with a pastry blender until the consistency of coarse cornmeal.
5. Add sausage, cheese, egg and sorghum to the mix. (Please shred your own cheese, pre-shreds have an anti-caking agent that prevents the cheese from clinging to the other ingredients)
6. Make sure everything is well blended. I use my hands for this.
7. Shape mixture into one inch balls. I place on baking sheets about two inches apart and then stick in the refrigerator for about 10 minutes to firm.
8. Bake for about 15-20 minutes. I like the topmost ridges to get a little bit brown…it’s a personal thing.
9. Remove from baking sheets. These can be served warm or at room temperature. They will store for a couple days in the refrigerator.
Notes and Observations
Because these have a “bite” I serve with a something sweet and something that might contain sour cream to lessen the pepper jolt. At the inaugural Appalachian Food Summit I served these with apple butter. For cocktail parties I spear each sausage ball with a toothpick, and have a dipping tray where guests can “drag” the appetizer through a drizzle of sorghum.
This recipe will yield about 48 individual pieces.
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