Shark Snacks: Tailgating Recipes for Rebels – Sausage Balls
OXFORD, Miss. — One of my favorite things about football season is all the traditions, and in my family one of those traditions is having sausage balls for the Arkansas game.
This is a family recipe that originated with my grandmother and was posted on “Shark Snacks” back in 2019. It is arguably one of the most widely enjoyed, as well.
Since the game is at 11:00 a.m., this is the perfect breakfast or brunch snack.
Let’s get back in the W column this week, and make sausage balls outta the Hogs!
- 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 (Pioneer is the best, but it is harder to find.)
- 1/2 cup buttermilk
1) Heat oven to 350 degrees.
2) Line 2 huge baking sheets with foil, and spray Pam on them.
3) 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.
4) 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 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.