Food recipes
Sausage Cheese Balls
Sausage Cheese Balls Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw onions, spring or scallions (includes tops and bulb), raw cheese, cheddar wheat flour, white, all-purpose, unenriched leavening...
Sausage Cheese Balls
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix together sausage, cheese and green onion.
In separate bowl, mix together dry ingredients.
(This is equivalent to biscuit mix or self rising flour--so you could substitute if you wish).
Mix flour mixture with meat/cheese mixture.
When mixed fairly well, sprinkle in milk and mix until you get mixture to where it can be shaped into balls.
Shape into balls about the size of a walnut or slightly larger.
Bake at 450 for 12 - 15 minutes or until cooked thoroughly.
(I like to broil for a minute or two for extra color at the end).
Serve with your favorite sauce.
I like to make a dijonnaise with mayonnaise and Dijon mustard to taste.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix together sausage, cheese and green onion.
In separate bowl, mix together dry ingredients.
(This is equivalent to biscuit mix or self rising flour--so you could substitute if you wish).
Mix flour mixture with meat/cheese mixture.
When mixed fairly well, sprinkle in milk and mix until you get mixture to where it can be shaped into balls.
Shape into balls about the size of a walnut or slightly larger.
Bake at 450 for 12 - 15 minutes or until cooked thoroughly.
(I like to broil for a minute or two for extra color at the end).
Serve with your favorite sauce.
I like to make a dijonnaise with mayonnaise and Dijon mustard to taste.