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re: Sausage balls
Posted on 11/13/23 at 7:34 pm to Panny Crickets
Posted on 11/13/23 at 7:34 pm to Panny Crickets
Made a double Ed pie over the weekend. Used the cheddar bay mix which was just short, so I had to add a 4th cup of Pioneer. Store only had 1 tub of the jalapeño pimento cheese and no hot sausage. Had to had a little heat.
We loved them. Brown and crispy on the outside and moist and “sausagy” on the inside. I can’t decide if I want a little more cheese. Probably not.
I used the smallest ice cream scoop and made over 70. Perfect size. They puffed up a bit.
We loved them. Brown and crispy on the outside and moist and “sausagy” on the inside. I can’t decide if I want a little more cheese. Probably not.
I used the smallest ice cream scoop and made over 70. Perfect size. They puffed up a bit.
1
Posted on 11/13/23 at 7:51 pm to Gris Gris
Aren't those Red Lobster cheese biscuit mixes garlicy? Garlic might be the key. I know the jalapeno pimento cheese was great last season.
Posted on 11/13/23 at 8:17 pm to Btrtigerfan
I used the Red Lobster biscuit mix last time I did sausage balls on a random Saturday in October. Also went with cream cheese for the first time. Turned out great. May try pimento cheese next time for shits and giggles.
Posted on 11/14/23 at 10:07 am to Btrtigerfan
quote:
Aren't those Red Lobster cheese biscuit mixes garlicy? Garlic might be the key.
There's a seasoning pack that comes with the mix and is garlicky. I don't think mix itself is that way. I put the packet into the mixture, but it didn't make a significant difference. I'd doubled the recipe and only used one packet, so it didn't go very far.
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