Is this something I just had my eyes closed to my whole life or what? My mother grew up in Texas, so I really don't consider myself totally clueless on some of this stuff, but it seems everywhere I turn I'm given the "it's a southern tradition" line. Remember the pickle obsession? Yep, that's one of these southern things that I'm not really sure is a southern thing. It's like more of a regional thing.
This week, when I asked Aimee's swim coach what they needed for the Andrews Invitational this weekend, he gave me a list of items needed for the hospitality room. This is the food for the timers and judges, those that work the event. I don't know what kind of food is available in other hospitality rooms, maybe this is standard. They will have Brisket Burritos and have asked parents to donate snack items like chips, salsa, dip, donuts, water, powerade, cookies, and brownies. In my opinion, the less ordinary requests are Queso and Sausage Balls, not to be served together. Queso might be more widely served than I originally thought. I do believe it is much more so here, where it's not a southern thing, but a Mexican thing.
I don't think I've ever had Sausage Balls, nor do I remember seeing them at parties and just avoided the tray. This past Christmas, I heard that two people brought them to the party that I didn't go to. But I was there the year before, and you know, what? No sausage balls.
When I asked Aimee if she had a preference of what to bring, she wanted to make sausage balls. WHAT??? Okay. Fine. I did ask. So, I googled the recipe and there are jillions of them, all the same, and all suggesting that it is a southern tradition. Whatever. I'll take google's and Paula Deen's word for it, because I don't really have time to research southern culinary tradition, but I'm pretty sure that if I did, Sausage Balls wouldn't come up in the top.
I decided to just grab a recipe and go with it, because you know I'm not really going to stick to one anyway. Besides, all the recipes say the same thing. Sausage, Cheese, and Bisquick. Um, really? Some say 1 pound of sausage, others say 1/2 to 1 pound. Doesn't that sound like a bit of a spread? Some recipes call for 2 cups of cheese, others 4, and not because the sausage was doubled. In all of them, they suggest a sagey flavor in the sausage, or adding sage, and they all call for sharp cheddar. I have a yummy version in mind using Gouda, rather than the cheddar, maybe some rosemary, spinach, and Parmesan. But for the meet, I'll stick with what they're expecting.
UPDATE: Made the sausage balls. I have to say, I was disappointed in Paula Deen's recipe, because there is NO way anyone can mix in that much bisquick into her given amount of sausage and cheese. I ended up dumping out half the bisquick onto the counter and still taking great effort to mix in the powder (actually, Aimee was working her fingers dry trying to get it all mixed in.) The sausage balls came out of the oven at midnight and they were off to the swim meet at 8am.
My suggestion: don't make these. They aren't really that wonderful. If you do make them, add other ingredients. And don't use Paula Deen's recipe. I think the proportions would be much better using the standard 1lb sausage, 1lb cheese, 2 cups bisquick. Also, some of the recipes say to bake for 10 minutes. I'm pretty sure you need them to cook longer than that. Ours were 1" and we cooked them about 18 minutes.
And I still don't buy the southern tradition bit.