Mama’s Sausage-Pecan Balls

Name: Mama’s Sausage-Pecan Balls
Yield: makes 3 dozen
Ingredients: 1 cup pecan halves; 10 ounces sharp Cheddar cheese; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons fine sea salt; 1/4 teaspoon cayenne pepper; 3 tablespoons solid vegetable shortening, preferably Crisco, at room temperature; 8 ounces raw mild pork sausage

By Virginia Willis

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Mama found the original of this recipe on the back of a box of Bisquick, a premixed baking product containing flour, shortening, salt, and leavening. According to General Mills, the recipe continues to be one of their most popular. Mama added pecans to the sausage balls, which she served during the holidays and at cocktail parties. I made a few additional changes and developed this “from scratch” version. This recipe works best if you grate the cheese yourself rather than buying it already grated, which is coated to keep the pieces from sticking together. You can add additional cayenne if you like, or use extra hot sausage.

Recipe notes

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