If you’ve never encountered a sausage ball in the wild, you might think of this delicacy as something one would find atop a mound of spaghetti, but you would be mistaken. A sausage ball needs no accompaniment. It’s complete in and of itself, seeing as it contains three major Southern food groups: meat, cheese, and bread.
Sausage balls couldn’t be simpler to make (unless some ingenious person comes along with a heat & serve version). After all, there are only three ingredients: sausage, cheese, and Bisquick. Even so, there’s no real consensus among Southerners as to the ratio of said ingredients. Even amongst my closest friends and family the battle lines are drawn.
Our designated sausage ball maker used to turn up with perfect sausage balls every time. (Which, consequently, is how she came to be our designated sausage ball maker. Word of caution: Refrain from bringing anything especially delicious to a party unless you have the means and motivation to bring the same dish to every subsequent party in perpetuity.)
All was well on the sausage ball front until our S.B. maker took up with someone who was firmly ensconced in the small & greasy camp. Imagine our surprise (and disappointment and complaints) when she turned up again and again with sausage balls that were practically Bisquick-free. Why, Sandy, why?
We suffered through this for years seeing as nobody else could be bothered to step up and take over. Yes, sausage ball making is relatively simple, but it requires copious touching of raw meat. Also, you’ve got to purchase a gigantic box of Bisquick (there’s no small or even medium size), which will take up precious cabinet space for months or even years. Sure, the makers of Bisquick claim that it’s multi-purpose, but I’ve rarely seen it used for anything besides sausage balls or perhaps “homemade” Red Lobster cheddar biscuits.
“But do you NEED Bisquick?” one might ask. “Couldn’t you just use flour?” Oh, no, you absolutely could not. There’s not a brand of flour on the market that contains the all-important ingredient: partially hydrogenated soybean and/or cottonseed oil.
As far as I know, they have yet to start selling containers of that over by the Crisco. And, no, Crisco isn’t the same thing. It’s a unique blend of oil, fully hydrogenated oil, and partially hydrogenated oil. Yum!
My sister finally caved and started making her own version of sausage balls, which through the mystery of evolution became piggies. These still contain the requisite meat, cheese, and bread, but there’s no need to come in contact with raw meat, only meat juice from the cocktail weenies. Though I’m not sure which is worse.
What do y’all think? Do you prefer sausage balls, piggies, or some other meat/cheese/bread concoction that doesn’t involve touching unpleasant food or food-like substances?
Photo credit: Sausage ball photo courtesy of Rebecca at Ezra Pound Cake, one of the best-named blogs ever!
stuff southern people like 
Sausage Balls all the way!
I’ve never heard of these…. But they sound great! I have no issue touching food-like substances so I should give them a whirl.
Just don’t take them to a party unless you want to become the designated sausage ball maker…
Okay Kim, you obviously have not made sausage balls very often (leaving it to Sandy and me)…they may only be 3 ingredients…however, mushing those ingredients together is a pain in the ass (or hands and wrist and arms). However, I have found with the purchase of my Kitchenaid Mixer they are made more frequently around here…perhaps I will take them up for the next party.
I can’t believe that you also didn’t mention how Shawn calls them “Christmas Balls” because he thinks that is the only time of year that you are supposed to make them. I made them for a tailgate once and he was more than perplexed. 🙂
Also, my ratio, 2 cups bisquick, 1 thing of sausage, 3 cups of cheese (it calls for 2).
PS – glad you are back, and so is one of my friends she said to me today “I am so glad your sister is writing her blog again!”
I did mention the ick factor of touching raw meat. As for the mushing, well, you’re correct, I haven’t made them very often. I usually lean toward piggies myself, seeing as they’re easier. Although now I might ought to try them in the KitchenAid. I have to use it at least once every couple of weeks to circumvent the “why is the KitchenAid taking up counterspace?” argument.
I actually make homemade sausage and cheese balls from self-rising flour, sausage, water, and cheddar–100% all-natural. No hydrogenated anything is allowed! We eat them as a breakfast side. My husband’s only request for our wedding was that sausage and cheese balls be present at the reception.
Your husband is a wise man. I think sausage balls ought to be present at every gathering of 8 or more Southerners.