A family recipe that became a holiday classic - something you're bound to look forward to every holiday season! These smoked sausage balls are a quick and easy appetizer that packs a ton of flavor - thanks to Mark Ashbyof Grill Mark Co for sharing!
In this case, look at the breakfast sausage you're getting. What's the fat content? What spices are already in it? These are questions that you know the right answers to - pick what you know you will enjoy.
KathrynN knows how good sausage balls are, her recipe is a little different than mine but pretty much the same thing. I bet she'll share her recipe too. C'mon Lady Kat lets show em how we play with our. mad!
10-12oz shredded cheddar cheese. I once used a nice expensive dairy farm cheddar, I don't know what the difference is, but the expensive cheese messed up this recipe. The cheese in the picture is from Sams, and comparable to Kraft brand or any of the generics at the grocery store. This go around I sliced off a chunk that weighed a little under 12oz, called it good, and grated it up with the largest hole grate.
A couple of splashes of hot sauce. I like Louisiana brand or Cajun Chef, they are a little less hot than Tabasco, but a bit more flavorful. Louisiana hot sauce pours out more fluid than Tabasco in a shake, if I were using Tabasco I'd prolly use about 8 splashes.
Preheat oven to 350*. Get all your ingredients measured out, and have your lipped cooking pan ready. Turn the oven on, letting it preheat while you prepare the goodness. You'll bake them for about 20 minutes, or until they are golden brown.
FYI- I got a couple of whole chickens defrosting. I'll be smoking them in a few days at around 325, I plan on trying to smoke those frozen balls along with them too. I will definitely post the results and let everyone know how they turn out.
I just use a regular spoon that you would stir coffee with and shape the sausage balls. Put them on a greased cookie sheet and cook at 325 degrees for about 20-25 minutes. They will get crunchy on the bottoms. ut that is the best part.
I made plain ones for the top of the mush, I added red pepper diced small cup plain bread crumbs I made these into 8 balls, cut the mush about 5/8 inches thick. I used a ½ teaspoon to dish out the mush and added the sausage balls.
I added the second shelf to my smoker, placed the sausage balls on 3 different trays. This way I could rotate if necessary or pull if done at different times. I smoked them for one hour on smoke, about 175 deg. After one hour they looked like they were cooking about even so I went to 275 deg. After hour I added some of my peach chipotle BBQ sauce to some of the ones on the mush. Checked the temp & they were all at 160 deg so I dropped back to 250 deg for the last half hour.
I pulled them all after 25 min and placed in a 200 deg preheated oven, while I fixed my Bob Evens Mac Cheese in the microwave to serve with them; that took six minutes. I had made some horseradish sauce to use with the sauerkraut balls. One TBS of sour cream, two TBS of Woebers horseradish sauce, and a TBS of mustard. It was good with the kraut balls and pretty warm, made my nose run.
I liked them all, the ones on mush were good but I would say if I do them again I would do the balls on the smoker; then fry the mush with some oil or bacon grease until real crispy. If you like the mush just hot doing together is easier, but I am used to my Mothers mush. She made her own mush, sliced about inch thick then fried slow in bacon grease until real crispy. Her and my sisters liked butter & maple syrup on it but I usually just had butter, salt, & pepper.
Maple syrup would be good on the mush sausage balls or the cornbread ones. Another good choice would be a good honey BBQ sauce. I especially liked the horseradish sauce for the kraut balls. My favorite of the 3 I would say was the Jiffy cornbread ones.
To the sausage, were adding grated pepper jack and cheddar cheese, some cream cheese and a grated jalapeo pepper. Then we toss in a little chopped green onions and garlic cloves and mash it all together until everything is fully incorporated.
Indoors, go about 20-25 minutes at 375 degrees. Når pølseboldene er faste til berøring, gør de og klar til at spise. Personligt kan jeg godt lide at tilføje en sked af grønt Chile Chipotle Relish, lavet af den Cowboy Cook Guy Yall ved, før du tager en bid af disse pølsebolde.
Sæt din ryger op for indirekte varme og skyde for en temperatur på 325 grader, ved hjælp af din FOGO Premium-klump kul. Det er virkelig det bedste på markedet. Tilsæt en del af pecan træ til dine varme kul og få røgrullingen. Lige før du smider dem på varmen, skal du drys med en lille morelaner BBQ Ancho espresso Gnid.
Forbered grill til to-zone madlavning, placere forvarmede trækulbrik på halvdelen af grillen kulritter for at skabe en varm og en kølig zone. Tilføj 23 stykker af dit yndlingsrygningstræ til trækulet, udskift hovedkogningsristen, og juster derefter bundventilerne for at bringe grilltemperaturen til ca. 400Â ° F.
Vi har brugt denne opskrift i årevis og bare elsker det. Vi bruger altid Jimmy Dean Sauage og Sharp Shredded Ost, og nogle gange vil vi sætte en smule parmesan. Hvis det er for tørt, tilføjer vi et par dråber vand. JD-pølsen har meget lidt fedt i forhold til de fleste mærker, og vi forudsiger ikke det. Dens en juleaftenstradition i vores hus har sikkert gjort det i 20 år. Anbefales det:
Grandma Broadbent begyndte at sælge hendes hickory røget pølse for omkring 100 år siden til hende naboer i Trigg County, Kentucky. Vi bruger stadig sin "hemmelige opskrift" for at producere vores gamle- MASKERET TASTING pølse! Vi har også en "mildere flavored" og en "varmere flavored" msg gratis morgenmadslovskab. LL Tre pølser er nitritfrie! Dette land svinekød pølse kommer stadig i gammel Fashioned kludposer. Husk, vores landpølse er salthærdet og vil være salt i naturen.
