Sausage Cheddar Balls

Sausage Cheddar Balls with Beet Ketchup

  • ¾ pound Pork Sausage (mild or hot)
  • 1 cup All Purpose Flour
  • ¼ tsp Salt (or to taste)
  • 1 tbsp Unsalted Butter
  • 2 oz Cream Cheese
  • ½ cup grated Sharp White Cheddar

In a bowl, cut butter into flour and salt. Add sausage and incorporate well. Add cheeses and incorporate well. Portion mixture with a ¾ ounce scoop and place ball on a sheet tray. Bake in 350 degree oven for about 15-20 minutes.

Makes 35 sausage balls

Beet Ketchup

  • 1 ½ pounds Roasted Beets (red & gold)
  • 1 1/3 cup Brown Sugar
  • 5 tbsp White Vinegar
  • 1 cup Apple Cider Vinegar
  • 1 cup Water
  • 1 tbsp Kosher Salt, or to taste
  • 1 tsp Juniper Berries
  • 1 tsp Whole Cloves
  • 1 tsp Whole Allspice
  • ½ tsp Granulated Garlic
  • ½ tsp Granulated Onion

Combine all ingredients in a sauce pot and simmer for one hour or until beets can be pureed in a food mill. Remove from heat and allow to cool slightly. Process through a food mill. Allow to sit in the refrigerator overnight. Process mixture in a blender in small batches. Force resulting puree through a very fine hole strainer.

Yield – 1 quart

Roasted Beets

  • 3 pounds Beets, red & golden
  • 1/3 cup Water
  • Kosher Salt

Place beets on a sheet tray, add water and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1 -1 ½ hours (skin should slip off). Remove from oven and immerse in cold water. Peel and in half from north pole to south pole and then slice into half moons about ¼ inch thick.

Yield – 1 ½ pounds

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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