| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Appetizers, Eggs/cheese, Pork/ham |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Curry Powder |
| 1 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 2 |
c |
Cheddar Cheese, shredded |
| 1/2 |
c |
Butter Or Margarine |
| 1 |
lb |
Sausage Meat (Hot Or Mild) |
INSTRUCTIONS
Mix flour, curry, paprika, salt, and cheese. With pastry blender, cut in
butter until mixture resembles couarse crumbs. Shape pastry mixture into
ball with hands. Cover and refrigerate at least an hour. Shape saussage
into small balls. Fry until browned. Drain on towels. Divide dough into as
mny pieces as there are sausage balls. Shape dought around balls. (Dough
may be crumbly but will form.) Wrap and freeze. Preheat oven to 400° and
bake on cookie sheet 12 minutes. (Careful with baking time since they burn
easily.)
Makes about 3 dozen.
Source: Mountain Measures--Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Charles G. Moyers, Jr. (Charleston Gazette) Posted to
MC-Recipe Digest V1 #610 by Bill Spalding <billspa@icanect.net> on May 13,
1997
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