In a season where we find ourselves watching a lot of pigskins spiral through the air, I guess you could call that the inspiration for this tailgate food (especially if you find yourself throwing them at those cheering for the opposing team!). This recipe is not new to my family, as sausage balls are the one of the preferred breakfast foods of Thanksgiving and Christmas, but the re-brand as a tailgate food takes them to new level. In addition to giving more opportunities to make these little piggies, they are perfect for noshing on during games, and can be made GF by just cutting the flour. As Queen Ina likes to say, “How easy is that?” Now Jeffery, (read: Andrew) bring me a Pinot Noir...
Recipe:
In a food processor, pulse to combine:
-1 lb hot or regular sausage
-8 oz of sharp cheddar (if you use a block, break into 4-5 clumps)
-2 cups of pioneer or bisquick (1 cup if you want them super crispy) If you find that you are out of your preferred batter mix, simply measure out two cups of self rising flour, and add in a tablespoon of salt and sugar.
Pulse until well combined and pulled away from the sides, like a dough. Roll into golf ball sized pieces and bake at 350 for 25 minutes, or until golden brown and sausage is cooked (the inside of the sausage ball registers 160 degrees).
Pick your favorite mustard to dip them in, I served mine with course dijon, honey, and spicy brown, and enjoy while cheering on your favorite team to victory.
These are a home run, errrr... touchdown!
