Reflections From The Kitchen Sink on Potluck Dinners

Potluck Dinners

Potluck after potluck. Big game gatherings. We all know it is finger food season, and if you’re like me, while you love the traditional standbys, you’re always looking for something new to take or for a new twist to an old favorite. 

I have my usual go to’s of the Crockpot cheese dip and the meatballs simmered in BBQ sauce and jelly. I am a sucker for the spinach dip in the Hawaiian bread bowl, so I love seeing it walk through the door. What is the one thing people seem to really enjoy seeing me bring to gatherings? Sausage balls. I have a slew of compliments every time. Last night, I was told they were “the best I’ve ever eaten” by one friend. 

So my first ever Kitchen Sink recipe share will be…my gracious, you’re smart! Sausage balls. 

Now I’m guessing most everyone has consumed 1,002 sausage balls with the Bisquick as the “glue” to hold those tiny bits of love together. I enjoy those, too. It seemed though every time I tried to make them they were a bit on the dry side. Great flavor, but a bit hard to get down sometimes. My recipe eliminates that dryness completely.

Here is what you will need:
One pound of sausage
One 6 ounce box of stuffing
Two cups of shredded cheese
Water

You can choose any flavor of sausage, but my preference is the hot variety. I also use a good quality sausage to balance the fat content. I’m a pretty frugal girl, but I don’t skimp on the sausage. 

The box of stuffing can also be any flavor. I tend to like the chicken flavor for the mix of herbs, and you can totally grab the store brand for this. 

While I have used a variety of cheeses, my all-time favorite is sharp cheddar as it puts just the right flavor boost in for my palate. 

I usually put the sausage in my mixing bowl first and try to mash it down some. It is a great idea to mix the dry stuffing mix, herb packet (if separate), and cheese in a separate bowl to evenly distribute those ingredients. 

I then combine those three and typically use my hands to try to blend everything as well as possible. As I get things mixed together I add just enough water to soften the mix to make the balls. I’m guessing about 1/8 of a cup. You don’t want the mix too wet.

Once everything is blended well, I hand-pat tablespoon dollops into balls and place them side by side in a pan coated with a non-stick spray. Note I do not separate the balls. This will help keep them softer. I bake at 400 degrees until fully cooked. It typically takes about 15 minutes. You never want to serve undercooked pork, right?

I will add that dancing to Christmas music—Brenda Lee’s “Rockin’ Around the Christmas Tree” for instance—will enhance the sausage ball making experience. It might even burn off the calories of the couple samples you indulge in to confirm they are okay before you put them on the serving platter.

I think it is Ben Franklin who gets credit for saying the only two things guaranteed in life are death and taxes. Ben hadn’t tried my sausage balls though. I’m thinking he might have added them to that short list. Give them a try and let me know what you think! I would also love to hear what your favorite finger food is, so drop be sure to it in the comments. 

It’s time for me to wash the pan I brought home empty last night, so…

…until next time…

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Bio-Melinda Campbell is a retired educator who currently focuses her efforts on raising her two teenaged boys, advocating for individuals with special needs and against drunk driving, and serving in her local community. Melinda has been gaining recognition for her writings labeled “Reflections from my Kitchen Sink” since the tragic death of her husband Michael in 2015. In her stories, she shares observations from her daily life including moments she has as a solo parent, a widow, and a woman who battles significant health issues including fibromyalgia and depression. BIG ANNOUNCEMENT- New Kitchen Sink Merchandise-Click Here