SAUSAGE CHEESE BALLS with APRICOT SWEET AND SOUR SAUCE
Some recipes are classics and this is certainly one of them. Easy personified, it is one of the first appetizers I learned and one of my most used for years and years. This is the perfect time of year to bring these back. Three ingredients for the sausage balls and three for the sweet and sour sauce make this fast and do-able. As if that weren’t enough, these can be made and frozen either baked or unbaked. Add a few minutes to the baking time if unbaked when frozen or heat until hot if baked and frozen.
1/2 pound, mild, hot or a combination bulk sausage
1 1/2 cups biscuit baking mix
2 cups (8 ounces) shredded sharp cheddar cheese
Preheat the oven to 350 degrees. Foil line and spray rimmed baking pans.
Mix the sausage and baking mix together until completely combined. Add the cheddar cheese and squish together with your hands until all of the ingredients completely mixed.
Pinch off walnut sized pieces and roll into balls. Place on prepared baking pans and bake for about 18 to 22 minutes. The bottoms should be golden brown and the sausage should be cooked through. Spear on toothpicks and serve warm with the sauce.
Apricot Sweet and Sour Sauce
1/2 cup apricot jam or preserves
1 tablespoon Dijon mustard
1 to 2 tablespoons red wine vinegar
Place all ingredients in a blender or processor. Blend until smooth.