Comments on: Sausage Balls. The culinary equivalent of taking your top off.

By: Sausage Balls | sparecake

Sausage Balls | sparecake — Sun, 26 Jun 2011 13:43:10 +0000

[...] Adapted from Ezra Pound Cake. [...]

By: Mar

Mar — Tue, 15 Feb 2011 05:24:53 +0000

This might be sacrilageous to ask (sorry) but is there an alternative to using Bisquick?

And has anyone tried making these using chorizo? I bet they'd be fantastic!

By: Kaye

Kaye — Sat, 10 Jul 2010 20:53:46 +0000

We Southern girls love the SEC where we serve sausage balls and chili con queso and all things cholesteral during college football season. Sausage balls are also good funeral food in the South.
Loved your post and I know you must have seen Alex Baldwin's comedy routine on SNL about the Schwetty family making Christmas cookies called Schwetty Balls. I fall off my chair whenever I see it.

By: JulieB

JulieB — Fri, 07 May 2010 20:25:46 +0000

I just made a big batch of these, so I could take some to work for a shindig and leave some at home for my darling. I'm known mostly for my baking and desserts, so this sounded like a wonderful departure for me. Quite simply, these are some of the most deliciously evil things I've ever put into my mouth. Spicy, savory, meaty, glorious! This is one of my favorite blogs and now I get to share your awesomeness around. Thanks!

By: JulieB

JulieB — Fri, 07 May 2010 20:25:46 +0000

By: Michelle

Michelle — Fri, 05 Mar 2010 20:49:33 +0000

These are one of my husband's favorite breakfast foods. I always keep some frozen in the freezer that I can just pop in the oven. In fact, he took a batch to work for their morning meeting today. They are always a hit!

By: Kayte

Kayte — Thu, 25 Feb 2010 20:52:07 +0000

Oh, I love love love this idea! You are the clever one, always. I have never had a sausage ball, so guess it is time I tried to make these. I am thinking they will go well with the Final Four extravaganza we are throwing here in Indy this year? Don't worry, I will give you full credit.

By: rustyangel

rustyangel — Mon, 22 Feb 2010 14:41:10 +0000

ok, so I made these up for my Martini Party this past weekend. I only made the single batch, which for me yielded 50 sausage balls. I figured that was good, because not EVERYONE is a fan of sausage. well, they were GONE so fast it's like people had never eaten! I actually heard my sister-in-law say to my friend 'did you really just eat the LAST sausage ball????' i thought there may be bloodshed. luckily noone was harmed. whew.
so they were a total hit, and i loved them. and will be making them again, just because. I was a little weirded out about the whole no liquid ingredients, but the grease from the sausage and the cheese def bound everything together nicely. Since i was short on time, I skipped the food processor step and everything still turned out great. So thank you for this recipe. and they go great with green apple, blue bikini, sidecar & cosmo martinis!

By: Ajax1978

Ajax1978 — Fri, 19 Feb 2010 17:57:34 +0000

Living in the City that Tolerates Paula Deen Because She Brings In Tourists, I'm a sausage ball afficionado. We've always made them with the addition of half a cup of milk. Just makes them more tender and, of course, delicious.

By: Michael Procopio

Michael Procopio — Fri, 19 Feb 2010 01:06:45 +0000

So I did as Ms. Roberts advised: I had a lovely glass of wine and took my top off. And then nothing happened. I tried to look as seductive as possible, but my only audience was a variegated rubber plant. Should I have WAITED to take my top off until AFTER drinking the wine? I think I am unclear on the precise procedure.

On an encouraging note, I did manage to get a small reaction from the rubber plant– it dropped a leaf as I was sitting there shirtless and buzzed. I think perhaps it was trying to get in on the action. So I watered the damned thing.