On a scale of one-to-ten, with one being super-easy and ten being extremely-hard, these are a one. No slicing, dicing or chopping, just hand-mix four ingredients together, form into "meat" balls and pop 'em in the oven to bake. So easy a caveman can do it -- but that's not the point. They can be made in an RV -- a recreational vehicle -- the kind you drive from Atlanta, Georgia, to Tuscaloosa, Alabama, while partying with five other couples from your tailgate group en route to a Penn State game (which we won). The year was 1986 and we all flew into Atlanta then picked up our RV rental. Everything for our tailgate got bought at local grocery stores en route to the stadium and got made at the stadium. It was one of many memorable tailgates.
One bowl + four ingredients & six women in an RV kitchen.
I remember more than a few of us Happy Valley gals watch with serious skepticism as Alice (our Atlanta friend who made no secret of the fact that she detested the sport of cooking) mixed her sausage balls together that morning -- it was hard to miss as we were all crammed, like sardines, side-by-side around the table in that tiny kitchen trying not to get in each others way (or on each others nerves). Alice did her very best to assure us she had made them before and that they were very good (wink, wink), but, it wasn't until we tasted the finished product that we assigned her the task of making them every year. It is just one of many memorable tailgate stories.
1 1/4-1 1/2 pounds sweet or hot seasoned pork sausage, casing removed, at room temperature
1 1/4-1 1/2 cups store-bought shredded yellow cheddar cheese, at room temperature
1 cup pancake mix
4 tablespoons salted butter, at room temperature, very soft (1/2 stick)
~ Step 1. Place all ingredients in a large bowl. Using your hands, smoosh everything together until thoroughly combined. Set aside for 10 minutes -- this allows the pancake mix to absorb moisture so it can hold everything together.
~ Step 2. Line a 17 1/2" x 12 1/2" baking pan with parchment paper and preheat oven to 350°. Using a 1 1/2" ice-cream scoop as a measure, form into 40 even-sized balls and place on pan. Bake on center rack of 350° oven 23-25 minutes.
~ Step 3. Do not overcook. Sausage balls will be lightly golden brown and bubbly. Remove from oven and immediately transfer to a paper-towel lined plate to drain and cool slightly, about 5 minutes, prior to serving with your favorite barbecue sauce -- one that is compatible with pork ribs or chops.
One bowl + four ingredients & six women in an RV kitchen.
Sweet or Spicy Easy Sausage and Cheese Balls: Recipe yields 40-45 appetizers.
Special Equipment List: 17 1/2" x 12 1/2" baking pan; parchment paper; 1 1/2" ice-cream scoop
Cook's Note: Tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoked flavor, natural spices, salt and xanthan gum. It's the xanthan gum, which they used in place of cornstarch as a thickener, that makes it gluten-free and keeps it a transparent light-red color. Bone Suckin' Sauce hails from Raleigh, NC, and, is the brainchild of Phil Ford. Back in 1987, Phil was trying to copy his mother's recipe for a western North Carolina-style barbecue sauce. His creation was so delicious his sister-in-law, Sandi Ford, convinced Phil to partner with her and her husband to sell it. It was coined "bone suckin' " because it made Sandi suck on the rib bones to get every last bit of flavor from them.
Mel's critique: This addictive sauce is slightly-sweet, similar to ketchup, but with a whole lot more goin' on, including that hint of hickory smoke.
It's brighter, fresher and crisper than any other barbecue sauce too -- nothing is overdone. It is a well-balanced blend of sweet-savory BBQ perfection. Its texture is thin-ish, but, don't confuse that with watery, because it not. It is perfect for dipping, drizzling, slathering, or basteing, and, there is nothing from A-Z in the world of grilling or barbecuing it isn't fantastic on.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)
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