Copyright 2010 Ozarkhomesteader
On New Year’s Eve, I wanted something tasty to take to a party. I was feeling traditional but wanted to use wholesome ingredients. I decided to come up with an alternative to the old Bisquick sausage balls. Unlike the Bisquick sausage balls, these have sufficient liquid to make permit the leavening agents to actually puff the the rest of the ingredients. The eggs add an additional lightness. The result is a light, fluffy, almost fritter-like barbeque sausage-cheddar bite!
- 1 pound turkey sausage, uncooked
- 1/2 pound, more or less, of good sharp cheddar cheese, grated
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1/4-1/3 cup good barbeque sauce (I used Annie’s smokey maple barbeque sauce)
- 1-2 tablespoons buttermilk, kefir, or half milk, half yogurt
- 1 teaspoon-1 tablespoon red chili
- 1 teaspoon garlic powder
Mix everything together thoroughly. Let the mix rest for a few minutes so the flour and liquid can get to know each other. Drop 1-inch balls onto lightly greased cookie sheets. (I used a cookie scoop for this task.) Bake at 375 degrees F for about 20 minutes. Mmmmmm.
*Do you really need to use Bisquick in the old sausage-ball recipe? I’m pretty sure you don’t. Bisquick is most flour with shortening and leavening (baking powder). In the sausage-ball recipe, you don’t need the extra fat (shortening), and with minimal liquid, the leavening doesn’t do anything. So was the sausage-ball recipe a vast Bisquick conspiracy, designed to get you to buy the box at least once a year? You tell me!