Some days I can’t see the forest for the trees! Have you been there? Please tell me I am not alone. The upside is what fun it is when you finally see the trees, the forest and your mind sings Ah Hah!
Recently a dear friend asked me to proof her cookbook that she was getting ready to publish. It is a cookbook filled with her cherished family recipes. I have never met a recipe book that I didn’t want to see, so of course I was ready to read recipes. When I got to the recipe for Sausage Balls, I paused and then I paused again. Wait a minute! What? The recipe said to mix these in a stand mixer. Really? I always made mine like I would a meatloaf by placing my hands in food safe plastic gloves and mixing with my fingers. There it was ……that light bulb moment. I could hardly wait for Thanksgiving week so I could try the new method. These are wonderful to have for a quick bite Thanksgiving morning or for anytime during the holidays. Keep these in the freezer and you are always prepared. Bake as directed and then freeze in a freezer bag.
The mixer results? Much improved and so much easier and quicker. See there you really can teach an old dog new tricks!
Also, if you would like to enjoy many more recipes from my dear friend, Molly Tortoro and enjoy her new book, you can order it here. The recipes sound delicious and I have ear marked several to try!
Let the holidays begin! From our home to yours…..HAPPY THANKSGIVING!
1 pound sausage (my favorite is R.B. Rice)
2 cups baking mix (Bisquick)
2 cups shredded cheddar cheese
Preheat oven to 350℉. Line a baking sheet with parchment paper.
In the large bowl of a stand mixer, add half the sausage. Add baking mix, cheddar cheese and remaining sausage in that order. Mix on low until well blended, switching to medium speed if necessary.
Roll mixture into small balls. Space about 1 1/2-inches apart on baking sheet. Bake for 20 to 25 minutes or until an internal temperature of 165℉ is reached. Serve warm.
Tip: These freeze well. Bake as directed and reheat when ready to serve.