Look at my pork and buns!

[kathrynn]

I saw a version of those Sausage Balls on a cooking show, some Lady Country Singer her name evades me, and thought, " No freakin' way those are good! They are going to taste like a Cheese and Sausage flavored ball of ROUX! "....But...If you guys say they are good, I guess I should give them a shot...JJ

Hey Chef Jimmy!  These are the bomb...and they wont "break your teeth" with hard dough.  The singer is Trisha Yearwood probably.  Mine are soft and you taste sausage and cheese.  Yummo.  I have been looking for some pics I took and put on facebook.  I guess they are on my phone now.  Working on my King cake..will post my pics later.

 

[bonnie b]

Oh yeahhh...sausage balls rock! The grease from the sausage mixes with the Bisquik so IT takes on a great flavor as well as texture...not 'roux-y'...lol. You GOTTA try em. They ARE addicting. I remember my friend's mom used to make em up and freeze em to have on hand for appetizers for when she had parties... and we werent supposed to touch em so we would steal em whenever she wasnt home  and then get into trouble...they were that good...LOL

 

[roller]

Ok girl you did good real good..The meal looks just great !! Its amazing what you can do with that bread...Sorry I can`t coment on the cake because I just can`t eat anything that color...LOL or drink anything Blue...Great Job !

 

[roller]

I saw a version of those Sausage Balls on a cooking show, some Lady Country Singer her name evades me, and thought, " No freakin' way those are good! They are going to taste like a Cheese and Sausage flavored ball of ROUX! "....But...If you guys say they are good, I guess I should give them a shot...JJ

Thisha Yearwood....

 

[candycoated]

Aww dang Roller, I was hoping I could cure ya! hehe, I prolly made it worse, doh!

Thanks for the compliments. :)

CJJ, I once used some other brand of sausage instead of Jimmy Dean. It did not work, there was a pool of grease and the bottoms stuck to pan, unedible. I guess it's the fat content, I'm sure you can figure it out. :) Also, once I used a nice dry (expensive) cheddar cheese, and the balls were a bit dry, edible though. Kraft works good.

I'm actually a little nervous about making these venison sausage balls for Smoking B, I plan on going to the store and checking out a roll of Dean sausage to see if there is a fat % listed. Otherwise I plan on mixing by hand, and if they don't feel right I have some reserved bacon grease inthe fridge.

p.s. In the movie Steel Magnolias with Shirley Maclaine, Dolly Parton, Sally Field, Julia Roberts, etc... Dolly Parton's character, a hairdresser named Truvy, gives a recipe for a fruit cobbler called A Cuppa Cuppa Cuppa. 1c canned fruit cocktail, 1c sugar, 1c flour. I tried it, IT DOES NOT WORK! :p I was a senior in high school when I tried this recipe. ;p

 

[chef jimmyj]

Missy, Save a trip. They ain't going to post the % fat on the label because nobody would by it! Here is my best Guesstimate...

Looking at the nutritional label for Jimmy Dean says 2 oz cooked sausage has 15 g Fat and you get 6 cooked servings or 12 oz so the 6 servings cooked contains 6 X 15 g = 90 g of Fat 

16 oz raw meat - 12 oz cooked meat = 4 oz rendered fat and water - 1 oz water (guesstimate)  = 3 oz Fat rendered 

3 oz X 28 g/oz = 84 g fat rendered + 90 g fat in the cooked meat = 174 g total fat in the meat.

15 oz Meat X 28 g/oz = 420 g Raw meat & Fat 

174 g total Fat  /  420 g Raw meat & Fat X 100 =  41.43% Fat

Since I didn't bother removing the weight of Seasoning and Corn Syrup ( says 2% or less combined ) lets subtract another 1.43% giving a total of......A whopping 40% Fat in that JD Sausage! 

So you want Venison Sausage and Cheese Balls with the same texture, you need to make sure the Sausage contains 40% Fat as well, assuming my numbers are right. That's a lot but they sure will be tasty!...JJ

 

[candycoated]

Chef JimmyJ- I Love You!

Well, my venison breakfast sausage was 4.4lbs venison + 1.6lbs of added fat.

1.6 / 4.4 = 36%

But my fat weight had some nice muscle tissue mixed in too, so it will be less than 36%

When I fried the venison patties up, there was noticeably less grease in the pan than what JD sausage produces.

 

[chef jimmyj]

You are welcome Miss Melissa...Sounds like you are as much as 10% leaner than JD. Having never played with this recipe I'm not sure adding rendered bacon fat will work but if you ground some back fat or even fatty bacon then mixed it until tacky with your Venison Sausage you would be where you want. Looking forward to what you come up with...JJ