It’s been a while since I posted a recipe or posted a giveaway… so here’s two in one! The recipe isn’t mine, but – something you may not know about me is that I’m a huge fan of Martha Stewart’s cookbooks. They always have lovely photos for each and every recipe, so you know exactly what you’re aiming towards for the end result. The recipes are tested so extensively that only occasionally have I stumbled on total FAILs, but generally she/her team know exactly what to do to make something delicious.
I own a number of her cookbooks that I went out of my way to purchase on my own, and have also been fortunate enough to receive several as press gifts – including Martha Stewart’s Appetizers (affiliate link). Even more fortunate, I received that one just before Super Bowl (I know, that was over a month ago – almost baseball season!)… so I picked out a football snack to make. Heck, these are a great snack anytime – sausage cheddar balls.
I highly recommend using a mixture of hot sauce and ketchup (or similar) on the side, for a little extra zip. Also – I subbed in Bob’s Red Mill ivory whole wheat flour, because I’m not fully familiar with the differences between AP and WW flour. I learned later that this contributed to these being denser and chewier than I’d expected – not entirely terrible, but I’ve learned my lesson and will stick to the recipe as she intended it 😉
Also – this recipe even includes “how to make them ahead and freeze” – see what I mean? Martha’s awesome like that. She’s got you covered.
Below the recipe- enter to win one of two copies of the cookbook! I got you covered… because I’m awesome like that! Hahaha.
1¼ cups all-purpose flour
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1½ teaspoons baking powder
2 cups grated cheddar cheese
1 pound loose breakfast sausage (or links, removed from casings)
½ large yellow onion, grated on large holes of a box grater
3 tablespoons unsalted butter, melted
1. Preheat oven to 400°F. In a large bowl, whisk together flour, salt, black pepper, cayenne pepper, and
baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix
until well combined and then roll mixture into 1- inch balls.
2. Place balls, ½ inch apart, on parchment- lined rimmed baking sheets. Bake until golden and cooked
through, rotating sheets halfway through, about 25 minutes. Serve warm.
You can form the balls and freeze on the baking sheet until firm, about 1 hour, then transfer to
resealable plastic bags and freeze up to 3 months. Bake as directed (do not thaw) for about 30 minutes.
their picture is so much nicer than mine…
The rest of the book is filled with recipes and tips for entertaining. Highly recommend it – especially if you use my affiliate link above 🙂