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December 29, 2015

First batch fresh out of the oven


• 1-pound ground sausage
• 2 cups pancake mix (Bisquick is one suggestion or if you are like me you can make you own)
• ¾ – 1 cup flour
• 2 cups grated sharp Cheddar
• 4 ounces of cream cheese



Spicy Dipping Sauce

• 1 cup mayonnaise
• 1 ½ tablespoon brown mustard
• ¼ teaspoon cilantro
• 1 tablespoon lime juice
• Cayenne pepper to taste

Mix together all of the ingredients for the dipping sauce. Cover the dish and place in the fridge the day before or during the preparation of the balls. Because I am using dried cilantro the longer the mix sits the better the flavor. You can use more cream cheese but I think the amount called for is enough.

Preheat the oven to 375 degrees and line your baking sheet(s) parchment paper. This will make for an easy cleanup. If possible combine all of the ingredients using a Ninja or NutriBullet trying to do this by hand can be rather laborious. But if you do not have a heavy duty blender or mixer, mix well in a large bowl using a heavy metal or wooden spoon. Using a teaspoon scoop out enough mix to form into 1 inch balls, roll it between the palms of your hands to form balls. Place the balls an inch apart on the baking sheet. Bake for 18 to 20 minutes or until golden brown and turn halfway through cooking.

Tip for the day. Dip your hands in water before rolling the balls. This with lessen the mess and shorten the cleanup. You do not want to use additional fats to roll the sausage balls. Just in case you did not notice, this is a lighter version of the usual sausage ball recipes. Also, this can be made a gluten free dish by substituting the flour (rice, coconut, or oatmeal flour).



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