more balls o' meat

Three ingredients, three food groups. Easy to make, easy to eat.


Nice.

These particular meat morsels are quite a bit different from my previous batch o' balls. For one thing, sausage is the main ingredient. For another thing, there's no sauce, and the only binder is flour. Those things being said, these balls are just as good as, if not better than, the saucy stuff.


Most recipes for sausage balls call for baking mix, which is pretty much just flour, a leavening agent, and some form of fat. As Mamma-lama-ding-dong says, the sausage and cheese have enough fat already, so we just use self-rising flour. Also, since I'm not what one would call a fan of cheddar cheese, I'd be interested to see how these would taste with something like jack cheese.

Simple Sausage Balls
1 pound sausage (pork is preferred)
2 cups cheddar cheese
2 cups self-rising flour

Mix the ingredients with your paws until thoroughly combined. This will take time and effort, but trust me, it's well worth it. Roll into small balls about the size of a walnut. Place onto an ungreased cookie sheet and bake at 375 degrees F until the tops are golden brown. Take care not to burn the bottoms--that takes away from the delight. :)