Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 12
2 1/4 cups biscuit mix [i.e. Bisquick]
2 tsp Heatnik Red Cajun Rub (or other Creole seasoning)
2 Tbsp chopped chives
1 lb hot or mild ground pork breakfast sausage, uncooked
1/2 cup water or buttermilk
3 Tbsp spicy brown mustard
2 Tbsp finely minced onion
1 1/2 cups shredded sharp cheddar cheese

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. In a medium size mixing bowl, mix together the biscuit mix, Heatnik Red Cajun Rub and chopped chives.

Next, add the sausage, 1/2 cup of water or buttermilk, 3 tablespoons of creole mustard and finely minced onion. Using your hands, mix until thoroughly combined.

If this is your first time making sausage balls, it takes a few minutes to fully incorporate all of the ingredients. Don’t worry, it will come together. After the sausage and biscuit mix is combined, mix in the shredded cheddar cheese. Roll the mixture into bite sized balls and place onto the cookie sheet, leaving about 1 inch between each. Then place into the preheated oven.

Bake for 22-25 minutes or until golden. Serve warm with spicy aioli for dipping.

Yield: 48-50 sausage balls

Written by Joyce Peters — October 12, 2018


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