Have A Ball

Sausage Ball, That Is

Remember yesterday when I told you that I'd not exactly lived up to last year's 'manifesto'. Well here's one good reason. I really wanted to create distinct areas and pages on Mercantile Muse so you could find things easier. You know, like craft tutorials, marketing, nature, RECIPES!!! I've yet to do it.

That's not to say I haven't been posting about those things, I just don't have them organized the way I'd like.

Now, would I let let that stop me from offering up another tasty morsel? You know me better than that.

I have plain chicken to thank for this one, at least half of it.  I found plain chicken's sausage ball recipe on pinterest. It sounded so easy and tasty, that I had to try it. It also looked yum yum yumaroo as Sister Di would say. I have told you my sister Dianne has a day care right? Hence the yum yum yumaroo. Though had she simply taken a bite of one of these sausage balls she might have come up with the same description.

photo courtesy/plain chicken

They do look yum yum yumaroo, right?

Easy as pie too which makes it all the better.

Here's the recipe from plain chicken.

Cream Cheese Sausage Balls

1 lb hot sausage, uncooked*

 (*I used ground sweet sausage this time 'round, as I knew we'd have mixed company on New Year's Eve. Those who like to burn their face off and those who don't).
8 oz cream cheese, softened (I used low fat cream cheese)
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Mix all together in a mixer. As plain chicken suggested, I used the dough hook on my Kitchen Aid. Only took a minute to mix.

Preheat oven to 400F.

While oven is heating, form mixture into balls and drop on cookie sheet.

Bake for 20-25 minutes until brown.  I flipped mine midway.

Suffice it to say, they were GOOD.

Of course, we had other food as well, so there were leftovers. This of course got me thinking.  I gave the pantry a once over.........big can diced tomatoes? check.  Small can of tomato paste? check.

Did I tell you I had a little sausage leftover? Well, I did. So, in my dutch oven I browned the sausage. There wasn't enough oil to drain, but if there is, by all means do. Drain that is. I then threw in the diced tomatoes, added the paste, a dash (or two) of Pinto Grigio or whatever wine you have on hand, dash of oregano, italian seasoning, garlic powder and a little water.  Once that had simmered for a bit, I added the sausage balls. Simmer a little longer until sausage balls are heated through. Serve over spaghets.

Hell yeah.

Four thumbs up, because that's all we've got at the Bates Estate.

There was still plenty left for dinner last night.

That my friends deserves a Yippee Ki Yay. 

Thank you plain chicken for the original cream cheese sausage ball recipe and for inspiring this new twist.

So, all together from start to finish.....

Cream Cheese Sausage Balls Al Pomodoro (yup, naming a dish of the fly here...pretty original, huh?)

1 lb hot sausage, uncooked*

 (*I used ground sweet sausage this time 'round, as I knew we'd have mixed company on New Year's Eve. Those who like to burn their face off and those who don't).
8 oz cream cheese, softened (I used low fat cream cheese)
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Mix all together in a mixer. As plain chicken suggested, I used the dough hook on my Kitchen Aid. Only took a minute to mix.

Preheat oven to 400F.

While oven is heating, form mixture into balls and drop on cookie sheet.

Bake for 20-25 minutes until brown.  I flipped mine midway.

If you have leftover sausage, brown in dutch oven or pot. Drain if necessary.

Add:

one large can diced tomatoes (undrained)

one small can tomato paste

dash or two of white wine

dash of oregano, basil, italian seasoning and garlic powder

Bring to simmer and let cook for 5 or 10 minutes. Add a dash of water to thin. Then add sausage balls and bring back to a simmer. Cook for another 10 minutes to heat the sausage balls. Serve over spaghetti.

Oh yeah....with a glass of your favorite wine.

Salute!

Ciao for now,