Question about Saveur recipe for sausage balls

P

pam

Well-known member
A recent edition of Saveur had an interesting recipe in which 1 # of pork sausage was mixed with 1# cheddar, some spices, egg, T flour. They were baked and some of the cheese melts out giving them a kind of melty skirt. Anyway, I thought I'd try them, but the recipe makes 2 1/2 dozen (and there are only 2 of us). Do you think I could freeze some (a lot) of them uncooked?

 
Pam, is this the REC? These sure look good. I plan to try them for Christmas. Thx!

CHEDDAR AND SAUSAGE BALLS (picture at link below)
Saveur magazine

Ingredients

1 lb. pork sausage

1 lb. extra-sharp cheddar cheese, grated

1/4 cup all-purpose flour

1 tbsp. minced sage

1-1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/8 tsp. cayenne

1 large egg, lightly beaten

Instructions

Heat the oven to 375 degrees F. In a large bowl, mix sausage, cheese, flour, sage, salt, pepper, cayenne, and egg. Form the meat into 2-inch balls. Arrange the balls 2 inches apart on parchment paper-lined baking sheets and bake until golden brown, about 30 minutes. Transfer balls to a platter and serve warm.

http://www.saveur.com/sharp-cheddar-and-pork-sausage-balls-recipe

 
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