Monthly game nights at our place involve a LOT of cooking on my part. It’s a potluck, so I know it’s not necessary, but something in me will not allow me to welcome people into my home without offering food, even if it’s enough food for twenty. The next four posts will be writeups of this month’s party food! (Rarely do I make the same recipe two months in a row, with two exceptions: a rave review potato salad and a vegan curry that’s spread halfway across the country. I’ll post them the next time I make them.)
First up: sausage and cheese balls. (There’s just something funny about “sausage” and “balls” in the same sentence. Yes, I am in fact twenty-two.) They’re not pretty, but they’re delicious, especially when you tweak the recipe as you go along. The problem with making uber-delicious party food is that you end up eating seven or eight of them before the party ever starts. 😀 Also, they worked like a charm for taking my mind off my aching back as I cooked.
The original recipe calls for breakfast sausage, but I’ve had beef chorizo sitting in the bottom of my fridge for a while, so I used that instead. I believe it was a little more squishy and less clumpy than it would have been otherwise, but you certainly didn’t hear me or my guests complaining. Makes somewhere between forty and fifty little appetizers. Thanks to the awesome ladies at We Are Not Martha for the recipe (and a lot of pictures of glittery crafts!).
Chorizo and Cheese Balls
- Preheat oven to 400. Line baking sheet with parchment paper. (Or Silpats, if you’re lucky enough to own them.)
- Mix one-and-a-quarter cups of flour, half a teaspoon of sea salt, a generous shake of chili pepper, a less generous shake of black pepper, and one-and-a-half teaspoons of baking powder in a large bowl.
- Dump in roughly two cups of cheese: in this example case, about half a bag of reduced-fat Italian cheese blend, and a cup of cheddar that your roommate so generously shredded. Toss with hands to coat cheese mixture with flour mixture. Eat bits of cheese that stick to hands. (Wash hands.)
- Roughly chop half an onion and add it to the mix.
- Squeeze in two ten-ounce tubes of beef chorizo. Mix to coat. Attempt to push mixture into loaf.
- Reread recipe, add half a stick of melted butter, THEN push mixture into loaf. Realize that bottom of bowl still contains a nontrivial amount of flour and cheese bits. Resolve to make that up as you go along.
- Form mixture into small (smaller than limes, but being consistent is not hugely necessary) balls. Place on baking sheet.
- Bake for 25 minutes or until crusty on top and cooked the whole way through. Remove from sheet and place on paper-towel-lined plate to drain. Try not to eat the entire plate before your guests arrive.