And I was right! Briny, meaty, cheesy – all that is delicious.
Make sure you grate the cheese yourself – the preshredded cheese is coated with a moisture absorber and it keeps the ingredients from sticking together.
Now, if only I had a bridge club or majohng group to share them with.
Sausage Olive Cheese Balls
½ lb bulk sausage
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon dry mustard
1/8 teaspoon cayenne pepper
8 ounces sharp cheddar cheese, grated
8 ounces cream cheese, softened
½ cup Spanish olives, chopped fine
Brown sausage and drain. Set aside to cool.
Sift the flour, baking powder and salt in a medium bowl. Whisk in the remaining spices.
Mix the grated and softened cheeses, olives together in the bowl of a stand mixer. Using the paddle attachment on low speed until combined. Slowly add in the flour mixture. Sprinkle in sausage and continue on medium speed until the mixture comes together. Place bowl into the fridge for 15 minutes.
Preheat oven to 350 degrees F.
Remove the mixture from fridge and form into balls. Place on parchment paper covered baking sheets. Bake for 30 minutes, rotating pans midway between cooking.