Paula Deen's Sausage Balls

This was one of the easiest recipes that I ever considered harming myself over.  Let me paint the picture ... I was home sick a few weeks ago and the Cat and I found ourselves snuggling in our favorite chair, watching some vintage Paula Deen.  While Paula is not my favorite Food Network icon (that place is held firmly by that goddess named Ina), I do appreciate her Southern sensibility and her penchant for using whole sticks of butter.  So when she made these Sausage Balls and I heard a subtle crunch as she bit into one of the finished products - I was intrigued.  And with only three ingredients, all of which are usually in my pantry - what a winning appetizer to whip up for my next get together with my buddies.

Well - it's a winner, but if you like to use your bare hands to form about five-dozen one-inch balls, be a martyr and make this recipe.  It's good, don't get me wrong - and I shouldn't complain because this recipe makes a ton, but this recipe only reminds me that I have a short attention span that is not conducive to making fussy appetizers and that I hate it when I get my hands dirty and Bisquick under my fingernails.  Paula made it look so easy on TV!

Sausage Balls
from Paula Deen

Ingredients

    * 1 (1-pound) package ground sausage
    * 3 cups baking mix (recommended: Bisquick)
    * 4 cups grated sharp Cheddar

Dip:

    * 1 cup mayonnaise
    * 1 tablespoon mustard

Directions


Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.