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Sausage Cheese Balls with Sweet Dipping Mustard Recipe
Hi. I am Betty. Welcome to Betty’s Kitchen. Today we are making Sausage Cheese Balls with Sweet Dipping Mustard. It is an appetizer sort of a finger food and I think you will really enjoy it.
So, we’re going to go over to the stove and get started. Right here I have a double boiler. I got my water almost boiling. It doesn’t have to actually boil; we just need some heat coming through there. And what I am going to do is use that to melt one pound of cheddar cheese. This is shredded; this is kind of the easiest way to go about it. If you buy them block, then you will need to cube it up.
But shredded and this is four cups worth if you need to know that. Cheddar cheese, chopped cheddar is what I am using. We will just put that in the double boiler and let that be working away probably do something else. All I need to do with this in the double boiler is to get it melted so that I can combine it with some other ingredients. There we go. Now over here, I have saved the package here, it doesn’t matter what brand it is but this is country sausage. It could be sage flavored, it could be hot sausage, it could be mild, and it could be any kind, pork sausage that you want to choose. I got it here in my skillet— not so deep skillet because it may splatter some as I begin to brown it.
So the next thing we are going to do is brown up this sausage I want it to be very crumbly. Because I am going to be putting it in the mixture that will from balls and I will get started on that but this means is that I am going to have to continually tend this while it is browning. But it doesn’t take very long, so get in a matador too and I will work on getting the sausage browned and getting the cheese melted and I will be right back. I got my sausage crumbled and cooked and I will tell you that I did drain on paper towel. And it took, I also rung it out to get rid of the grease and it took six paper towel to get it to this point. Now it is not completely dry because that would sort of spoil the recipe but I would like to have a lot of extra fat in there. So you should drain it and then use some paper towel to soak up some of that extra fat.
Over here, we have the cheese which is melted, so we go expected to be like this. Now if you don’t have a double boiler that is fine. You can just melt it over low heat but you will have to tend to it and take care of it. And make sure it doesn’t stick or anything but you just want to get it so you can mix it in with some other ingredients. So this is going to be nice, right now. I think I will just go ahead and put my sausage and lift this cheese in order to transport it over to my work space. Where I am going to add the following ingredient, it is very easy because there are only three ingredients in this. So I can probably mix this together a little bit or just play until I have my other ingredient. My spoon is really on that. Use another spoon over there.
So we come over and what I have here is bisquick, here is the box and this happens to be Hunt’s mark bisquick. And you would think what is smart about this because it is cheddar cheese and sausage, well I feel like if you go to that degree of adding fat and try to do something to lessen it like I said. Ringout that sausage, trying to get rig of that excess fat and here this has just half as much fat as the regular bisquick. So I don’t feel as guilty if I eat it, if you are of these as I would ask. I have three cups of this mixture, this is a biscuit mixture so this will make little biscuits that they are going to be flavored with sausage and cheddar cheese. Because this goes in next and I will say, if you don’t what to melt that cheddar cheese. If yo want to just use the shredded, that would be okay.
It is just the consistency is going to be a little bit different on the sausage bowls that come out. Because you will see those shred inside it instead of having the cheese permeating the whole sausage bowl, so this about the best I can do in term of getting them out. But I left them in there, here just pop it over here and get to work with this with a spoon. That is a little bit stronger, actually if this weren’t so hot I would just dig in with my hands. Because I would have to use my hands to make the sausage falls anyway but we can use a spoon. To try to get his together a little bit and then when it is somewhat together maybe finish up with our hands.
So this is going to take me just a little bit to get it all blended that is the very important part of the process. So maybe I should just go away, blend this up and come back and show you how to make some sausage bowls. So this is what it looks like as you work that though and I pretty much have all of them white. Bisquick or tan and as you work this, you are going to make— I think I did something wrong because didn’t take it long to make it. It does take a little of time to work it in but believe me it will work in and you might think this is really dry. How can we ever expect that to make balls, well it is not a problem if you could make it into a ball. Believe me, there is plant oil in the cheddar cheese and also in the sausage to make this work nicely. So you want it about it one inch ball. Just use your hands to make it and just do this rolling action until it looks like you like.
And then place on a cookie sheet or a pan like this that is ready for the oven. You did not need to prepare the pan, it is un-greased. I have a small pan here because I think it will make both of these. It is a big recipe action. If you want it to cut it in half, that would be fine it would be easy. Just take half of each one of the things that I have done. But let me get this going, I am going to fill this and maybe this one too. And then I will put it in a 450 degree oven, it is a hot oven, so it will take about 10 minutes for them to brown off and be ready to serve.
And you can serve them warm or you can serve them cool and we will serve them with sweet dipping mustard. My sausage cheese biscuits are done and I am going to take them out. This is a little sham of what I thought it would take, I thought it would take maybe 10 minutes and see how they look. It is been eight minutes and they are just the way they should look so I am bringing those out and put them in on a protected pads. And turning the oven off and let’s go around here and serve them.
This would generally be for a party and it would be served as an appetizer, so you are going to just remove this from a pan. And arrange them in any way you like on a serving dish. And I like to use clear a lot for serving dishes so I am just going to put it if you want here. And let you get the idea of what they might look like, I am not touching them right now because they are very hot. You may eat them while they are steaming hot, just out of the oven or you can eat them after they have cooled down. If they have been refrigerated or frozen all of you have to do is microwave them and then they come back up to fresh. So there you go and I am going to do is show you a way that you can serve them with a dip.
Dipping mustard is the best and I prefer a particular brand with just herlochers and that is not carried in my grocery store right now. So I am just substituting fringes honey mustard so something sweet I think it’s good with this. And I have poured some of that out into a little dish here. His is a berry bubble, clear kind of nice preserving. And then I would give my guest a plate and they would come along and maybe pick a couple of these and let me get a spoon for this. So we take spoon and they would perhaps spoon some of the mustard on here and conveniently I have my daughter Chelsea to do my tasting today. So they are hot, so what you think?