Spicy Sausage Balls with Brown Mustard Sauce

 


1 lb. spicy Italian Sausage (casings removed)

3 cups extra sharp cheddar cheese

2 cups baking mix, such as bisquick 

½ teaspoon garlic powder

½ teaspoon salt


Spicy Brown Mustard Dipping Sauce


¼ cup spicy brown mustard

1 tablespoon honey


Whisk the mustard and honey together in a small bowl.  Serve with sausage balls,


Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper.


In a large bowl, combine the sausage, cheddar cheese, baking mix, garlic powder and salt and knead it with your hands until it forms into a homogenous dough.  This will take 5 minutes.


Scoop a tablespoon of the dough and roll into a ball.  Make balls until all the mixture has been used.  Place sausage balls on the baking sheets arranging them 1 inch apart.

Bake until the sausage balls are golden brown and cooked through.  This will take 25 minutes. Let cool slightly and serve with brown mustard dipping sauce.


Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Grilled Caprese Portobello Mushrooms

Image
 4 large portobello mushrooms, cleaned with gills removed Marinade: 3 tablespoons extra virgin olive oil 1 1/2 tablespoon balsamic vinegar 2 garlic cloves, grated 2 teaspoon fresh rosemary, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper Balsamic glaze for garnish Caprese Salad: 1 cup fresh mozzarella pearls or bocaccini's halved 1 cup cherry tomatoes, halved 3 tablespoons fresh basil, thinly sliced 1 teaspoon balsamic vinegar  In a large resealable bag or shallow dish, mix all the marinade ingredients. Add mushrooms and gently toss to coat.  Marinade for 10-15 minutes, Heat grill or grill pan over medium high heat. Make sure grates are cleaned and oiled so the mushrooms don't stick. In a medium bowl, mix the mozzarella, cherry tomatoes, 2 tablespoons of the basil and vinegar.  Season with salt and pepper. Mix to combine. Remove the mushrooms from the marinade and place on the grill stem side down.  Cook for 3-4 minutes. Flip the mushrooms and fill with the...
Read more