Shark Snacks: Sausage Balls
Editor’s Note: We are excited to bring you Shark Snacks, a new section of The Rebel Walk! Each week, Emily Holly serves up delicious tailgating recipes in her own inimitable style. This Saturday, Ole Miss hosts Arkansas in the Rebels’ 2019 SEC home opener, so in honor of the game against the Hogs, we present Shark Snacks: Sausage Balls.
There are certain things I believe in; among them are God, America, not wearing white after Labor Day, and eating sausage balls the day of the Arkansas game!!!
This is another family recipe and is the perfect snack to eat all day long and even for breakfast the next day (if they last that long). They go perfectly with bourbon, coffee, orange juice, or all the above!
HOTTY TODDY, and let’s make SAUSAGE BALLS out of the Hogs!
Sausage Balls
- 1 roll of sausage (mild or hot–whatever you like!)
- 12 oz (block and a half) of grated Vermont extra sharp white cheese (Cabot or Cracker Barrel)
- 2 1/3 cups Pioneer Baking Mix or Bisquick
- 1/2 cup buttermilk
Directions:
- Heat oven to 350 degrees.
- Line 2 huge baking sheets with foil, and spray Pam on them.
- Squish ingredients together, and roll into balls about as big around as a penny–no larger! IF you like hot and spicy, sprinkle cayenne pepper on them before baking.
- Bake for 25 minutes, then finish on broil until the balls are golden brown!
*Tip: Bake each sheet separately. Roll the second batch while the first is in the oven.
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
