Sausage-Cheese Balls with Sweet Dipping Mustard
Sausage-Cheese Balls with Sweet Dipping Mustard a scrumptious appetizer tantalizing hot or cold. A crowd-pleaser!
Sausage-Cheese Balls with Sweet Dipping Mustard a scrumptious appetizer tantalizing hot or cold. A crowd-pleaser!
- Carbohydrate 60.73536 g
- Cholesterol 349.08 mg
- Fat 96.6618133333333 g
- Fiber 0 g
- Protein 101.3432 g
- Saturated Fat 49.344064 g
- Serving Size 1 1 Serving (421g)
- Sodium 2509.112 mg
- Sugar 60.73536 g
- Trans Fat 6.47793333333335 g
- Calories 1528 calories
Step-by-step
- Melt the cheese in the top of a double boiler. (If you do not have a double boiler, you may heat it in a saucepan over low heat, stirring it often, or you may leave it in shredded form; it will give a different look to the finished sausage balls.)
- While the cheese is melting, brown 1 pound of port sausage in a skillet, stirring continually, until crumbly and all pink is gone.
- Drain any excess grease from the sausage, and then pour it onto a plate or bowl that has been covered with a few paper towels.
- Try to absorb as much of the excess grease as possible with the paper towels.
- Combine the sausage crumbles with the melted cheese, and then add it to 3 cups of biscuit mix.
- You can use an electric mixer, but I used my hands to get all three components well-combined.
- Form into 1-inch balls, and place on an ungreased cookie sheet or flat baking pan.
- Bake at 450 degres for about 8 to 10 minutes.
- Remove immediately from the oven, and transfer to a serving dish.
- Serve immediately with sweet dipping mustard.
- These sausage-cheese balls may be refrigerated or frozen after they are baked.
- Just pop what you need into a microwave for a few seconds, and it's just like fresh!
Operating on a strict grocery budget requires relying on staples that yield high volume without demanding expensive cuts of meat or specialty imports. Standard baking mix and bulk pork sausage form a dense, filling base that stretches a single pound of protein across dozens of bite-sized portions. Thoroughly draining the browned pork on paper towels prevents excess fat from saturating the biscuit mix, which ensures the dough bakes up firm instead of greasy. Combining the ingredients by hand rather than relying on a machine allows you to monitor the moisture level and distribute the melted sharp cheddar evenly throughout the flour matrix.
Pairing and Flavor Chemistry
Acidity cuts through heavy dairy fats by resetting the palate between dense, savory bites. Sharp cheddar contains high levels of lactic acid, which balances the rich triglycerides found in both the cheese and the pork sausage. Pairing these rich snacks with a pungent sweet dipping mustard introduces acetic acid and sharp mustard compounds that contrast the heavy, salty profile of the pork. For a balanced spread, serve them alongside crisp pickled vegetables or raw celery sticks to introduce contrasting textures and refreshing moisture.
- If the mixture feels too crumbly to hold its shape, add cold water one tablespoon at a time until the dough adheres.
- Watch the oven closely during the final two minutes of the 450-degree bake to prevent the exterior from burning before the center sets.
- Transfer leftover baked portions to airtight containers immediately to retain moisture before freezing.
