Sausage Balls

I remember these from parties; the lovely little snacks made with sausage, baking mix, and cheese. The other day, Melissa from Satisfying Eats posted a low-carb version, and I had to try them since I had homemade breakfast sausage on hand.

Now, I’ve got a genetic anomaly that will not, just absolutely will not, let me follow a recipe without tweaking it. My husband can (patiently) vouch for this. I don’t think I’ve ever cooked him two meals that were quite the same unless they came out of a box, and even then, I probably added some seasoning.

So I had to add a few tweaks to Melissa’s version, although I’m sure it would have utterly been scrumptious as originally posted. As it happened, they turned out so good that I didn’t even wait for the oven to heat up so I could bake them. I fried them instead. Yes, fried them. Just like you’d fry a sausage patty, except I did put a few drops of olive oil in the pan first. I thought maybe the cheese would make a gooey mess in the pan, but it didn’t.

So here are the ingredients I used:

  • 1 pound (454g) sausage meat
  • 1/2 pound (about 226g) ground meat
  • About a cup of shredded mature cheddar. I didn’t measure or weigh it; just eye-balled the amount after grating the block of cheese I needed to use up.
  • A couple of tablespoons, maybe less, of grated parmesan. Probably less, because my grating hand got tired.
  • 1/2 teaspoon dried chopped garlic (if fresh, a minced clove should do it)
  • About 1/8th of a cup dried chopped onion (yes, I was lazy today, and I didn’t think it would need an entire fresh onion.)
  • 1/2 teaspoon dried  basil
  • 1/4 teaspoon ground sage (or possibly more if using dried)
  • 1/4 teaspoon dried marjaram
  • 1/8 teaspoon ground savory (or possibly more if using dried)
  • 1/3 of a chicken boullion cube, dissolved in 2 beaten eggs. You don’t want to get it too salty, so less is more unless you use low-salt bouillon cubes.

Mix all together and either make into balls and bake as described on Melissa’s site, or just spoon them out into a pan with a little olive oil, flatten slightly, and fry till done.

I may try making up a mayonnaise / mustard sauce to go with them for supper. Maybe with a bit of cumin. Mmmm…

There’s no picture because (a) they look just like the sausage patties I made last night, probably because the cheddar I used was pale, not yellow; and (b) I ate all the ones I fried. There’s some mixture still in the fridge. I may try baking a few to see how they do, and I’ll try to take a picture before I snarf them all up.


Sausage BallsI decided to go back & add more cheese, because my ratio of cheese to meat was lower than the other recipes.

This time I baked them in a parchment-lined baking pan. A lot of the cheese melted out of the balls into the pan, making the gooey mess I’d expected when I fried the earlier batch. And the taste was almost over-whelmingly, um, “cheesy,” although it could be down to using mature cheddar. But I definitely preferred the taste of the first batch over these. Couldn’t taste the spices much in these; just the very strong cheese. They were still good, but after having tasted the first batch, I won’t make them this way again.

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