Recipe Sausage Balls

Kabler's Chatter: Cuisine from the Old Country

You just don't know how excited I am about the upcoming German Celebration to be held in downtown Maysville on Aug. 12 and 13.

The events will be from Market Street, down Second Street, Sutton Street and the front parking lot off of McDonald Parkway. Just thinking about the event tempted me to drag out the German recipes and brush up on my cooking skills.

This past weekend, getting in the spirit, I made Rouladen. Bet you don't know what that is? The recipe calls for a thin tip or flank steak, one per person, spread with Dijon Mustard, a handful of chopped onions, generously sprinkled with black pepper, marinated in Maggi and a slice of bacon. These are then rolled up, ends tucked in and wire picks placed throughout to hold them together. I then fry them in a little oil and when brown add 3 cups of water, more Maggi and some more chopped onions to the broth and place a lid on to simmer. I let these simmer for one hour, but watch them carefully. Then I remove the meat from the pan and mix a little of the broth with fold water and cornstarch and make a sauce. I then toss the sauce over homemade egg noodles. Delicious! Maggie can be found in our local market and it is a little salty, so don't use any additional salt in the recipe. Some of the Germans put a strip of pickle inside the rolled up beef instead of the onion.

With my heritage on my father's side being right from the old country, we have found records that our ancestors were from a place called Gera, Germany which is in the Eastern part of the country. Upon arriving in America they decided to change our names and it went from Hagenbuck to Haughaboo. Don't you think they could have done better than that? I would have thought they would have chosen something short and simple.

The celebration downtown will begin at 5 p.m. on Friday, Aug. 12 and last until 10:30 p.m. and Saturday, noon to 10:30 p.m. Get out your dancing shoes and get ready to enjoy the polka. Featured will be the German Cincinnati Schnapps Band, the Louisville Rheingold Band, Germania Jagdhorn Blaser Gruppe, a Wiener Dog Race, Blessing of the Pets, a Hansel and Gretel Costume Contest, Polka dancing, carnival rides and the all famous Chicken Dance. I understand there will be several food booths with potato pancakes, German Sausage, Sauerkraut Balls, Schnitzel, Black Forest Cake, Black Forest Ham, Pfeffernusse Cookies, Strudel, German Chocolate Cake, brats and other items to eat and plenty to drink.

A little about the German cuisine to see how foods we enjoy are from the old country and many vary according to the regions. Culinary delights are associated with Germany. Due to the cold, harsh winters, many celebrations, and special events the Germans prepare hearty meals. Foods are prepared with butter, and fat and are naturally rich.

Sausage And Cheese Balls

One of my favorite all time appetizers that you can make and serve quickly are sausage and cheese balls. The recipe is quick and easy and you should be able to make these turn out right each and every time. Just follow along with the recipe for sausage and cheese balls and you should have a tasty treat that you can serve to family and friends in no time at all.

I would suggest strongly using Jimmy Dean Sausage for these sausage and cheese balls if you can find it in your local area. Jimmy Dean Pork Sausage makes the best sausage and cheese balls you will ever taste. And be sure that the Parmesan Cheese that you use is freshly grated Parmesan Cheese from your Supermarket deli not the dry powdered stuff in your kitchen cabinet.

Once you have your Sausage Balls made I suggest you serve them with three small bowls for people to dip their sausage and cheese meat balls in. Those three bowls should contain Ranch Dressing , Barbecue Sauce , and Honey Mustard. Spear each little sausage and cheese meatball with a frilled toothpick so people can pick them up easily and dip them in their favorite sauce.

For Your Sausage And Cheese Meat Balls You Will Need.

1. 3 Cups of original Bisquick Baking Mix.

2. 1 Pound Bulk Pork Sausage.

3. 4 Cups Shredded Cheddar Cheese.

4. 1/2 Cup Grated Fresh Parmesan Cheese.

5. 1/2 Cup Whole Milk.

6. 1 Teaspoon Dried Crushed Rosemary Leafs.

7. 1 Teaspoon Dried Parsley Flakes.

Mix all of your above ingredients together very well in a large mixing bowl.

Spray a baking dish well with vegetable cooking spray and set aside.

Form your sausage and cheese balls into pecan size meatballs and place on the baking sheet slightly apart and not touching each other.

You will want to pre-heat your oven to 375 degrees.

Bake your sausage cheese balls for 15 - 18 minutes and you will want to roll them over about half way through the cooking time. You want them golden brown all over and serve soon after you take them out of the oven.

Serve with your Ranch Dressing , Barbecue Sauce , or Honey Mustard. You can serve the sausage and cheese balls on a serving tray and stick a frilled colored tooth pick in each so people can pick them up easily and dip them in their favorite sauce.

You can if you wish double or even triple the recipe. Be sure that you use Bisquick Baking Mix in making your sausage and cheese balls as it gives them great flavor and makes them light and fluffy.

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