Sausage Balls

Ultimate Balls, Sausage Style

In a bowl, thoroughly mix the following:

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  One pound Miss Bertie’s Pride Ground Sausage. The package at Rosewood was a pound and a half. I saved the half-pound for a pancake breakfast.

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  4 cups shredded cheddar, aged seven years, from Happy Cow Creamery. This was about a pound of cheese.

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  2 cups (one package) “Ya Mama’s Buscut Mix” by Gullah Gourmet. (Incidentally, that is not a typo. That’s how they spell it.) 

I recommend using plastic gloves to mix the ingredients and handle the balls, because you don’t want your hands to get all greasy. This combination is very hard to remove from underneath the fingernails. The size of the balls is up to you. I thought I preferred bigger balls, about two inches in diameter, but as I experimented with dozens of balls, I found I preferred slightly smaller ones, about one inch in diameter. One-inch balls are bite-sized and easier to eat. And eat them you will — each Sausage Ball tastes like an entire sausage biscuit, without all the crumbs.

Place the rounded balls on a cookie sheet lined with tin foil and cook them for about 15 minutes in a preheated 400-degree oven. Let them cool a little before transferring them to a paper towel, which will soak up some of the grease. Overly greasy balls are a travesty. 
This recipe makes four to six dozen balls, depending on your size preference, so you might want to freeze some for later. They hold up nicely when thawed and reheated.

Sausage balls are like pizza: always good. And with South Carolina’s own superior ingredients, they are even better. But be prepared: When you whip out these balls at a party, your guests will go nuts. - See more at: http://www.free-times.com/archives/its-time-for-sausage-balls#sthash.bKt3mlky.dpuf