Behold the sausage ball. It’s not the prettiest treat on the appetizer table but it’s certainly one of the more popular. Indeed, I dare anyone to stop eating after popping one of these savory morsels into their mouth. Nope, if you’ve had one sausage ball then I’m going to assume that you’ve had at least two and perhaps even three. They go down easy and invite you to try at least one more.
For those of you not familiar with the sausage ball, if you are looking at the photo above in all its ugly glory, you may be thinking that I’ve lost my mind. As I said, they’re kind of lumpy and odd. But it’s not always about looks. And with the sausage ball—it’s what’s on the inside that counts.
If you grew up in Texas or the South, then chances are you spent some time making sausage balls with a loved one as a kid. I know that I did, as my grandma and I would produce batch after batch before people came over for special occasions.
To prepare the basic sausage ball, you take a pound of breakfast sausage, spoonfuls of biscuit mix, and a handful of shredded cheddar cheese. You mix it all together, preferably with your hands, and then form the meaty, cheesy dough into little balls. After a few minutes of baking in the oven, they’re done.
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