My son Chris and his wife Mikel make the best sausage balls.

Honestly, their recipe isn’t that much different than other recipes I have tried, but their sausage balls are goodness gracious – so much better.  As a public service to you, I have been trying to analyze what makes the difference.  Just for you I have now called Chris at least three times to try to find out what they do differently that makes their sausage balls the best. Maybe this will help.

1.  I think melting the cheese makes a big difference.

2.  Also, they combine the meat, melted cheese, and biscuit mix with their hands until everything is well combined.

3. They use a scoop and lightly roll the portions into balls.  The dough is still loose if you know what I mean.  Just don’t compact the dough.

4.  The sausage balls are a little smaller than a ping-pong ball.

5.  They don’t over-bake the sausage balls.  Sure you want them done, but not dried out.  About 25 minutes at 325 degrees will do.

(Okay, I’m losing it.  I see things.  Looking at sausage balls can be like looking at clouds.   Can you find the baby?  How about an old man?  Oh, there is a lamb.  Sorry to digress.)

It is difficult to describe how delicious these golden gems are.  The hot sausage gives them just enough of a kick, and they are filled with cheesy goodness. Plan to serve these little bites just about anytime.  They were a BIG hit at the Big Jubilee Supper – nary a one was left.  Serve them for breakfast, brunch, lunch, supper, appetizers, or snacks – whenever.  I could seriously see them being served as a savory on a tea tray.  Mikel and Chris have been known to make a batch on Sunday and eat them for breakfast for the rest of the week.  I’m afraid they wouldn’t last that long at my house.

After the party, Marsha my number one cheerleader emailed me and said she thought these sausage balls were the best she had ever eaten.  For Marsha and all of you, here is their recipe.