I was looking through theCooking in the Dark archives the other day and found a show in which Dale made something very similar. He browned the sausage before forming the balls.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Monday, January 17, 2011 9:38 AM To: [email protected] Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS Yeah, but Barb, if you cook the sausage, even slightly, you will change the texture of the meat; thus, it won't congeal properly to form the balls. If you don't use lean ground meat, all I can suggest is to go ahead with the regular sausage. If you think it would be greasy, bake the balls using a rack, so that the excess grease will drain into the pan as the sausage balls bake. Then when they are cool enough to handle, place on paper towel lined tray(s) to absorb whatever excess grease there is. CB: The Old Leather Bat ----- Original Message ----- From: "Barbara Dahm" <[email protected]> To: <[email protected]> Sent: Friday, January 14, 2011 4:29 PM Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS Hi to all, I was thinking if you first cooked the saucage on a forman grill at least for a time and get some of the grease out, When you break the saucage up, it should all blend In well. Barb Dahm -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of kerry Friddell Sent: January-14-11 3:56 AM To: [email protected] Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS I made these balls one time and it seems to me that these things seem to be very moist and never dry because they are full of grease. What else could it be? ----- Original Message ----- From: "Marilyn" <[email protected]> To: <[email protected]> Cc: <[email protected]> Sent: Thursday, January 13, 2011 1:10 PM Subject: [CnD] SAUSAGE POTATO CHEESE BALLS SAUSAGE POTATO CHEESE BALLS 2 1/2 cups of Bisquick mix 2 cups of grated sharp cheddar cheese 1 lb of favorite sausage 4 heaping tablespoons sour cream 1 cup fresh hash browns (if you use frozen thaw and remove excess water) Mix all ingredients together and roll in balls and bake on parchment paper at 375°f for 30 minutes or until golden brown. Very moist never dry---yummy and Different! Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
