CHEW THIS! Sausage Balls

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

A Quick Delicious Treat

Blaise Doubman

Who would think that 3, possibly 4, ingredients would taste so delicious together? Well, this recipe is the perfect example! I am sure many of you have heard of this recipe but looking back on my website and blog I can not believe I do not have my own recipe for it! My Aunt Kit would add a tablespoon of white vinegar to the mix but you can leave it out. I do half the time. I am not really sure the purpose of the white vinegar unless it somehow cuts through the fattiness of the sausage? If anyone has any ideas, send me a message!

This recipe may seem pretty straight forward, because it Is but do not think less of it. The flavors here are really strong and delicious. Now, to turn this recipe into more of a gourmet recipe you can add black pepper and fennel to the mix as well as a splash of white wine vinegar. You can also use different types of cheeses in the mixture. Pimento would be delicious! Also, you could serve these with a hot dip, or a cool Ranch dip. Or why not both? These are delicious just the way they are or with the extras. The sky is the limit with these!

Sausage Balls

2 cups all-purpose baking mix 

1 pound sausage

2 cups shredded cheese

1 tablespoon white vinegar

Start by preheating your oven to 350 degrees and line a large baking sheet with parchment paper.

In a large bowl, combine the all-purpose baking mix, sausage, shredded cheese and white vinegar if using. Be sure to combine everything well.

Roll this mixture into balls about the size of a walnut. Place onto the prepared baking sheets about ½-inch apart.

Place into the oven and bake for 25 minutes.

Remove and allow to cool before serving.

Ask and Answer: Sarah G. from New Castle wondered if I listen to music while I cook. Absolutely! What kind? Literally all types! I usually use my Apple Music playlists.


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