Author Notes
This recipe comes from my mom, via a well-worn index card. Simple to make, they tend to disappear very quickly! —wssmom
Ingredients
-
1/2 pound
bulk sausage (you can use hot sausage, sweet Italian sausage, apple-chicken sausage ... whatever you like)
-
1 1/2 cups
buttermilk baking mix (gluten-free works also)
-
1 cup
grated cheddar cheese
-
1
large egg
-
3 tablespoons
milk (add more if mix is extra sticky)
-
1/4 teaspoon
salt
-
1/8 teaspoon
ground pepper, dried thyme, ground ginger (if you have fresh thyme, use about 1/2 teaspoon, finely minced; ditto ginger)
Directions
-
Heat oven to 350 degrees F. In a skillet, saute crumbled sausage over medium heat until no longer pink; drain. Combine in a bowl with baking mix and cheese.
-
In another bowl, mix together egg, milk, and seasonings, add sausage mixture and blend well with hands.
-
Shape mixture into 28 balls (about 1 tablesoon each), place 2 inches apart on a baking sheet, flatten slightly, and bake 20 mintes.
-
Let cool, and serve.
See what other Food52ers are saying.