Sunday, September 12, 2010

{Mamal's Sausage Balls} and a new Printer-Friendly Recipe Feature!


Printer-Friendly Recipe

Exciting things have been happening in our house this month. And by exciting, I mean BUSY. My summer classes finally ended Aug 13, and then we left on the 18th for San Francisco for a week. I have PLENTY of San Francisco Treats to post here, and get you guys drooling! The day after we got back from San Francisco, my Mom flew into town, and the following day, Landon started pre-school. Then, on September 1st, my brother, his awesome girlfriend, and my cousin flew into town for a week's visit. On the 4th, we had my sweet girl, Ashlyn's, first birthday party (which was beautiful despite several mishaps, I'll share with you once I can think about them all without breaking down!), and on the 5th, all the grown-ups (minus my Mom who was a FABULOUS babysitter), went to Vegas and Zion National Park for three days. As you can see, I have a PLETHORA of excuses as to why I haven't been posting much the last month or so. But, I am staying home this semester, only taking online classes, and things should be calming down here, pretty soon, leaving me free to inundate you all with some fabulous recipes.

One exciting feature I can't neglect to mention is a new printer-friendly link for the recipes. I figured out how to use Google Documents, and now, under the initial picture, you should see a link for a "printer-friendly version" making it easier for you to print out, and actually make all these fantastic dishes! Right now, I'm trying it out on this post, but if it works the way I hope it does, I'll go back and add it for all the previous recipes as well.

Today, I'm sharing a quickie with you. Not THAT kind of quickie, you sickos. A quick blog post. Since I made these for my daughter's first birthday party, and I was drowning in tasks, and disasters, I didn't have time to take very many pictures. This is a very easy dish to make, and can be served as an appetizer, or a side dish. It's one of my most requested recipes. Oh, and don't be too disappointed in the terrible photos accompanying this blog post. I have talked The Husband into letting me get a new, DSLR camera, and my sweet niece into teaching me how to use it, so better pictures are on the horizon!

Hallelujahs: Simple, delicious, often requested
Hellfires: It does take some time to roll all those little balls

For the Sausage Balls:
2 lbs Mild Ground Sausage (I use Jimmy Dean)
2 Beaten Eggs
1 cup Bread Crumbs (I use the Italian ones, another way to inject even more flavor)
2/3 cup of Milk
1 tsp Sage

-Preheat Oven to 350*
-Combine all ingredients in a stand mixer, fitted with dough hook, or using the best tools that God gave ya (your hands)!
-Shape into 1 inch balls
-Place onto greased cookie sheet
-Bake for 20-25 minutes, being careful not to burn the bottoms.

For the Sauce:
1 1/2 cups Water
3/4 cups Ketchup
8 tablespoons Brown Sugar
3 tablespoons soy sauce
1/2 cup BBQ Sauce (keep reading for some details on what kind to choose)
1/4 cup honey

-Combine all ingredients in a medium saucepan.
-When it comes to the BBQ sauce, you want to use a more red, tangy, ketchup-y type of BBQ sauce for this. I prefer the brand Open Pit, which I can't get in Utah, and have shipped to me from my awesome Mom in Ohio, or I pack my suitcase full of it each time I go home. Yes, I just admitted that I pack a suitcase full of BBQ sauce (and other "home foods") everytime I leave Ohio. Just love me the way that I am. If you use a deeper, sweeter BBQ sauce, the honey and brown sugar will leave this recipe almost TOO sweet.
-Bring all ingredients to a simmer over medium heat, whisking occasionally.
-Simmer 5 minutes
-Add in the baked meatballs
-Stir them around, and then simmer another 4-5 minutes.
-Serve, and Enjoy!

1 comment:

  1. We tried these on Saturday, they were so yummy!! I changed the recipe a bit because the hubby isn't a huge fan of sausage. I probably committed a huge cooking "no no" but I did 1/2 sausage and 1/2 turkey. Then since I didn't have sage I used chopped green onions instead. (I know, not even close to the same, but still added extra flavor) Can't wait to see what else you have.