Most recipes for sausage balls are virtually identical, but I've been using Paula Dean's recipe lately. Nothing special about the recipe, but the proportions are correct.
I use mild sausage and then add hot sauce to taste. I prefer this to just buying "hot" sausage. As with most recipes, I prefer to use an aged sharp cheddar like Cabot. It holds its flavor much better than the alternatives.
These are very, very simple and quick to make. If you're wanting to make them ahead of time, they do pretty well in the reheating process. However, I would recommend that if you bake them and then refrigerate/freeze them, you leave them slightly undercooked. This keeps it from getting too tough during reheating. Pre-baking them seems a little unnecessary though. They bake up in 10-15 minutes flat.
They aren't the most appetizing-looking things, but they are always a huge hit. People love them.
YUM! I always gravitate toward the meatballs, or in this case sausage balls, at cocktail parties. These sounds super easy to make. Thanks for sharing, and for recommending Cabot cheese!
ReplyDelete~Jacquelyn