SAUSAGE BALLS RECIPE | ALLRECIPES
These are so yummy! My family makes every Christmas morning. Enjoy!
Provided by Stephanie
Categories Breakfast and Brunch Meat and Seafood Sausage
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 30 sausage balls
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
- Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.
Nutrition Facts : Calories 264.3 calories, CarbohydrateContent 10.5 g, CholesterolContent 49.1 mg, FatContent 19 g, FiberContent 0.3 g, ProteinContent 12.8 g, SaturatedFatContent 9.3 g, SodiumContent 659.5 mg, SugarContent 0.4 g
SAUSAGE AND FETA HAND PIES | MARTHA STEWART
These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 1 dozen
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat. Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate; set aside.
- Add remaining 2 tablespoons oil to skillet along with the onion; cook, stirring occasionally, for 2 minutes. Add sliced fennel and red pepper flakes; season with salt and pepper. Continue cooking, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, 3 to 4 minutes. Add the reserved sausage, and stir to combine. Remove from heat, and let cool completely. Stir in feta cheese and parsley; set filling aside.
- Preheat oven to 425 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper, and set aside.
- On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15 by 10 inches. Cut into 6 squares (5 inches each). With a dry pastry brush, sweep off excess flour. Place 1/2 cup filling in the center of each square. Fold up all four corners around the filling, so that the points meet in the center but do not touch (leave about 1/4 inch of space between them). Repeat with remaining piece of dough and filling. Transfer to prepared baking sheets.
- Brush tops of dough with the beaten egg, and sprinkle with fennel seeds. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 40 minutes. Cool slightly on a wire rack. Serve warm.
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