Sausage Balls

From Cook's Country | October/November 2012

Why this recipe works:

In the South, sausage balls are a cocktail-party staple made by adding sausage and cheese to a biscuit-mix base. Most versions are addictive but greasy. For our sausage balls, basic biscuit ingredients joined sausage and sharp cheddar cheese. Buttermilk added flavor without adding fat and… read more

In the South, sausage balls are a cocktail-party staple made by adding sausage and cheese to a biscuit-mix base. Most versions are addictive but greasy. For our sausage balls, basic biscuit ingredients joined sausage and sharp cheddar cheese. Buttermilk added flavor without adding fat and helped the balls hold together. A pulse in the food processor made quick work of the dough, and a stint in a hot oven created a crispy crust and a moist, flavorful interior.

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Makes 3 dozen balls

The test kitchen’s favorite sharp cheddar is Cabot Sharp Vermont Cheddar Cheese. Do not overmix the dough or the sausage balls will be tough.

Ingredients

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