Good Morning Sausage Balls

Discussion in 'Side Items' started by candycoated, Feb 5, 2013.

  1. There's been some talk around here about sausage balls.

    ~Chef JimmyJ heard of em, but thought it might be a bad recipe. I owe him big time for all the learning he's helped me with.

    ~I promised Smoking B I'd make some with deer sausage, but I don't think I have enough fat content to pull it off. Next time!

    ~KathrynN knows how good sausage balls are, her recipe is a little different than mine but pretty much the same thing. I bet she'll share her recipe too. C'mon Lady Kat lets show em how we play with our... food!

    So I made some this morning for breakfast just so I could take lots of pics and share in detail with you folks.

    They are a finger food, and are almost always at every baby shower, wedding shower, and football party where I'm from. Everybody knows how to make these tasty treats! And if you don't, you gotta learn because these balls are totally BA!

    Here are the ingredients I use:


    ~1 pound of Jimmy Dean sausage. I once used some other brand of sausage and the balls did not turn out right. It's all about the fat content, so if you use another brand try to compare it to JD sausage. In another thread Chef JimmyJ did some math, and figured JD sausage was approximately 40% fat content.

    ~10-12oz shredded cheddar cheese. I once used a nice expensive dairy farm cheddar, I don't know what the difference is, but the expensive cheese messed up this recipe. The cheese in the picture is from Sams, and comparable to Kraft brand or any of the generics at the grocery store. This go around I sliced off a chunk that weighed a little under 12oz, called it good, and grated it up with the largest hole grate.

    ~A couple of splashes of hot sauce. I like Louisiana brand or Cajun Chef, they are a little less hot than Tabasco, but a bit more flavorful. Louisiana hot sauce pours out more fluid than Tabasco in a shake, if I were using Tabasco I'd prolly use about 8 splashes.

    ~3 cups of Bisquick. Bisquick is self-rising flour with the shortening already cut in. I've never tried any other biscuit mix, nor have I tried making my own biscuit flour for this recipe.

    ~Preheat oven to 350*. Get all your ingredients measured out, and have your lipped cooking pan ready. Turn the oven on, letting it preheat while you prepare the goodness. You'll bake them for about 20 minutes, or until they are golden brown.

    Roll up your sleeves, because you are gonna have to mix by hand. Trust me, I love my mixers. I have a KA and a lazy susan turn table mixer I use for just about everything. But for some reason if you use an electric mixer this recipe doesn't turn out right.

    First you want to mix the raw sausage and cheese together.


    Take as long as you need, make sure it's mixed really good.

    Then add your hot sauce.

    This pic is after I mixed the sausage and cheese together, and splashed the hot sauce on. I haven't mixed the hot sauce in so you could see how much I used. I guess a couple of teaspoons.


    Next add your Bisquick. I dump all 3 cups in at once. Don't mix too long here though, just mix till it's combined. Like this:


    If you over mix your finished product will be hard.

    One of my favorite kitchen tools is my cookie scooper! It's like a little ice cream scooper, it measures out about 1TBS of dough, or batter. For sausage balls I pack the scoop, empty it in my hand, and lightly roll it in a round shape.


    I'm a parchment paper kind of girl, but I was out. I didn't grease the pan, I don't think you are supposed to, but I did have to pry them a bit in the end. If I had used parchment paper, they would have slid right off.

    At this point my oven beeped letting me know it was preheated. So while the tray of sausage balls were cooking, I rolled up the rest of them, put them in a tupperware, and let them freeze.


    After they sat in the freezer for a couple of hours, I put them in a foodsaver bag. This batch yielded 43 balls.

    If you toss the raw dough in a bag without letting them freeze separately, they will stick together, freeze that way, and may be a beast to pull apart when you are ready to cook them. Learn from my mistakes. ;p

    When I am ready to cook them from frozen state, no need to let them defrost, just pop em in a preheated oven at 350* and it will just take about 5 minutes longer to cook them than normal. Easy!

    I pulled my balls out after 22 minutes in the oven, and placed them on a dry paper towel.


    Make sure you use a lipped pan, especially if you are using a different brand sausage. You don't want to have to clean cooked on grease from the bottom of your oven. Mine didn't make much grease tho, it all cooked in the dough. MmmMmmm!

    Here is a pic of the bottom of a sausage ball:


    For breakfast, garnish with Louisiana Community brand coffee :) I used left over purple sugar from a King Cake I baked to sweeten this cup.


    That piece in the center is bitten in half if you'd like to look at the center.

    My husband's plate is garnished with remoulade sauce, a.k.a. Cajun Ketchup.


    That sauce came from Raising Cane's- one of these days I'll have to try to reverse engineer their sauce.

    So there it is, I hope my instructions are comprehensible, I'm not the best literary composer. ;p

    FYI- I got a couple of whole chickens defrosting. I'll be smoking them in a few days at around 325*, I plan on trying to smoke those frozen balls along with them too. I will definitely post the results and let everyone know how they turn out.
     
    smoking b and mdboatbum like this.
  2. squirrel

    squirrel Master of the Pit OTBS Member

    Those look fantastic! I love to make the sausage balls. They are a big hit around the holidays and the freeze well too. I sometimes add in some mozzarella with the cheddar so you get that stretchy cheese thing going. Good stuff!
     
  3. Oooo, mozzarella, that sounds good! I'll have to try that.

    See, the lady from Georgia (with the beautiful southern accents) knows what sausage balls are!
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Lady Mel!  Glad that you posted those.  

    I didn't like the "hard" ones that will break your teeth and taste too much like dough and no MEAT!  LOL

    Here is my recipe!

    1 roll of Dean's mild Sausage (about 1 pound) or what ever flavor you like. (could use some of Pops Country Breakfast Sausage too)

    1 cup of Bisquick or Pioneer Mix

    2 cups of shredded cheese.  (I use sharp cheddar and finely shredded)

    Take your sausage and let it warm up a bit on the counter...makes it easier to mix.  Get those hands in there.  Pork Fat...is good for softening your skin....[​IMG]!  Add the Bisquick and start mixing that by hand.  Once it's all together...add the cheese and mix well again.  Just until its all combined.

    I just use a regular spoon that you would stir coffee with and shape the sausage balls.  Put them on a greased cookie sheet and cook at 325 degrees for about 20-25 minutes.  They will get crunchy on the bottoms...but that is the best part.

    Mine are similar to Lady Mel's!

    Love me some Community Coffee....have some here at the shop in the classroom!
     
  5. dward51

    dward51 Master of the Pit OTBS Member

    Don't know about the rest of the country, but if you are from the south, you know about sausage balls!  A staple at family gatherings, weddings, graduations, etc...  (and of course tailgating and ball games).

    Never tried smoking them. I wonder how that would turn out or if you need the higher heat to set the Bisquick?   Or at least use smoked cheese in the mix (hey, it's a smoking thing).

    Dave  (Also from Jaw-ja)
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Smoked Cheese would be awesome!!!!!!
     
  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Awesome recipe!  My mom must have made a million of these over the years...every Christmas, funeral, wedding, etc. just like Mel said!

    I've eaten so many sausage balls I'm startin' to look like one....[​IMG]

    What I love about this site is that we post recipes just like this one!!!!

    Thanks again Mel - you too KittyKat!!!

    Bill
     
  8. Thanks Lady Mel! I will try these out soon - just not feeling up to it yet... [​IMG]    They look really good though  [​IMG]
     
  9. handymanstan

    handymanstan Smoking Fanatic Group Lead

    candycoated those cheese balls look good.  I have made smoked sausage stuffing cheese balls using this recipe.  http://allrecipes.com/recipe/sausage-stuffing-balls/detail.aspx

    I made them like the recipe but added 1 cup shredded Cheddar.  I smoked them about 2 hrs with hickory pellets.

    I will have to try yours. 

    Stan
     
  10. smokeamotive

    smokeamotive Smoking Fanatic

    Sure Mel, Post these up AFTER the superbowl. [​IMG]  The closest thing around here to em is meatballs. Gonna have to give these a try! [​IMG]
     
  11. Hey Kat, I'm gonna try less Bisquick at some point too!

    And I guess it's time to throw out these anti-aging creams, I'm switching to pig fat! :p (just teasing)

    dward51- since I'm smoking chicken my gasser will be set to a higher temp, 325*. I'm also gonna try smoking mac-n-cheese, but the recipe I follow calls for foil for most of the cook except the last 15 mins. Still gonna try it!

    Yep, I ate some during the superbowl. I only got 2 tho, they went quick, so I was looking forward to cooking them for y'all!

    I was rooting for the Ravens, because of the Edgar Allen Poe connection. :)
     
  12. roller

    roller Smoking Guru SMF Premier Member

    Girl those are a N. Louisiana thang..I love some Sausage Balls just like you made them..No deer meat no low fat anything just real sausage and real cheese...MMMMMMMMMMMMMM Good great job...!!!!!!
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They do look great so I will be giving them a try. Up here, Office Parties, Church Pot Luck Socials, Funerals and gathering of all kinds frequently have...Sweet and Sour Meatball! What ever recipe of Meatball you like, more often than not Frozen Store bought, covered in equal parts Heinz Chili Sauce and Grape Jelly then simmered in a slow cooker...totally uninspiring...JJ
     
  14. roller

    roller Smoking Guru SMF Premier Member

    Sorry but the Community has to be BLACK !
     
  15. kathrynn

    kathrynn Smoking Guru OTBS Member

    Roller....Lynn is a Maxwell House guy....so what I do when I get a Community craving.....I mix it in with the coffee grounds. At 5:30 in the morning....He doesn't notice! :biggrin:

    But at the shop....we always have it for our coffee. Mmmmmmmm! I am taking one of my King Cakes today.
     
  16. Not a fan of the sweet & sour meatball - blaaaaaaahhhhhh.....
     
  17. roller

    roller Smoking Guru SMF Premier Member

    Ladies at church are about to ware me out on those Sweet and Sour Meatballs. Cant hardly eat them anymore...

    Kat I started drinking Community Coffee in 1991 when I retired and came back to Louisiana and have been hooked ever since. Others just do not taste the same...
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The sausage balls look tasty ....I just had a super bowl party and my buddy said he was making some home made sausage balls and bringing them...They came in a biscuitville box !!!!!!!..They sucked... I called him on it and got him to admit he didn't make them...... You'll have to come to my next superbowl party......lol
     
     
  19. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    My first thought was "I bet smoked sausage balls would be AWESOME!!". Can't wait to see the q-view on that one. My wife makes these spinach balls that are absolutely incredible. If I can get the recipe from her I'll post it on here. It's pretty easy, I know it contains spinach, stuffing mix and maybe some cheese. We usually make a batch each of sausage balls and spinach balls if we're going to a party or something. They never make it home. One thing I've tried with the sausage balls is to add about a cup of finely diced (more like shredded) onion to the traditional recipe. It doesn't change the flavor a whole lot, but it makes them really moist.

    Funny story. Years ago my wife volunteered to make sausage balls for a gathering at my sister's house. We hadn't been dating very long at the time, and she was somewhat nervous to be meeting my family for the first time. Off she went into the kitchen to make the sausage balls, and everyone else was off doing other things. After a bit, I decided to go see how she was getting along. I walk into the kitchen, and there she is, all 5 foot 2 of her, with my sister's 200lb mastiff Beauregard in a headlock while she's trying to pry his jaws open and saying "LET ME SMELL YOUR BREATH, COME ON, LET ME SMELL IT!!". You can imagine I was a tad curious as to what the hell was going on. The poor dog looked REALLY confused. Apparently she'd been portioning the sausage balls and putting them on baking sheets on the counter. She wasn't paying particularly close attention to how many she'd done, when she noticed the dog standing there licking his chops. She then noticed a pan she thought had been full was missing about half it's contents, and was afraid the dog had eaten it and would get sick. She said she didn't want to alarm anyone unnecessarily, and figured if the dog had just eaten all that sausage mix, it would be on his breath and she'd know for sure. It's one of those scenes you just never forget. The dog was fine. Funny thing was, for the rest of the weekend, he absolutely would not leave my wife's side.
     
    Last edited: Feb 6, 2013
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    WOW

    Sure looks good and way better than the ones made at a party i went to.

    [​IMG]
     

Share This Page