Tate’s Spicy Sausage Balls
Coon Balls
- 1 lb hot ground sausage
- 8 oz sharp cheddar, shredded
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- milk as needed
Preheat oven to 350. Combine sausage, cheese, flour, baking powder and salt. Use hands to mix. Add milk as needed to get a slightly sticky consistency. Roll into golf ball sized balls and bake for 25 minutes until golden brown.
Nerdy Tips
- Use block cheese. Pre-shredded cheese will dry the coon balls out.
- Add flavoring to your taste: cayenne, garlic powder, onion powder. The options are limitless.
- Pre-cooked coon balls can be frozen then reheated at 350 for 10 minutes.
- Pair with my Creamy Dill Dip- recipe below!
Creamy Dill Dip
- 1/2 cup sour cream
- 1/2 cup greek yogurt
- 2 Tbsp fresh dill, chopped
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
Mix all ingredients and chill for at least one hour.
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