Sausage Balls
hors d’oeuvre
Cook’s Country Oct/Nov 2012
Makes 3
dozen balls
The test kitchen’s favorite sharp cheddar is
Cabot Sharp Vermont Cheddar Cheese.
Do not overmix the dough or the sausage balls will be tough.
1 ½ cups (7
½ ounces) all-purpose flour
1 teaspoon
baking powder
¼ teaspoon
salt
¼ teaspoon
pepper
1/8 teaspoon
cayenne pepper
2 Tablespoons
unsalted butter, cut into ½ -inch pieces
8 ounces
bulk breakfast sausage
4 ounces
sharp cheddar cheese, shredded (1
cup)
¾ cup
buttermilk
1. Adjust oven rack to middle position and heat oven to 400 degrees.
Line rimmed baking sheet with parchment paper. Pulse flour, baking powder, salt, pepper, and cayenne in
food processor until combined, about 3 pulses. Add butter and pulse until
mixture resembles coarse meal, about 12 pulses. Add sausage and cheddar and
pulse until combined, about 8 pulses.
Transfer mixture to bowl and stir in buttermilk until combined.
2. Working with wet hands, roll 1 Tablespoon dough at a time into 1 ¼
inch balls and place, evenly spaced, on baking sheet. Bake until golden brown, 20 to 25 minutes, rotating baking
sheet halfway through baking.
Transfer baking sheet to wire rack and let balls cool for 5 minutes.
Serve warm.
