For anyone who listened to the last episode and was curious about my sausage balls it’s really simple. I use either Blue Gold or JC Potter sausage. If it’s JC Potter, one pound hot, one pound regular. Also, I always use freshly grated cheese, it mixes better. Just a warning, it’s a bitch to mix together. I’ve heard a stand mixer works pretty well. Generally I mix it with a meat chopper spatula or my hands. Here is the recipe.
2 pounds sausage
16oz cheddar cheese
3 cups Bisquick, or other baking mix
splash of milk if mix is to dry and won’t combine
Preheat oven to 400
Roll into balls (a small cookie scoop comes in handy for evenness and sizing) and place onto a cookie sheet. Bake for 20 to 25 minutes depending on the size of your balls.
