Skrubby's Not-So-Schwetty-But-Baconny Sausage Like Balls...

Based on a recipe from the Tamminator (again....I seem to steal a lot of food ideas from her and BJD)...

1 egg
1/4 cup milk
8 oz turkey sausage
1/2 cup shredded sharp chedder
1 1/2 cup shredded montery jack (pepperjack should be tasty too)
1 1/2 cup bisquick
some Bacon Salt (Original or Hickory)

Mix the egg and milk, pour into bowl with remaining ingredients. Mix. Make little 1 to 2 inch balls out of the mixture and back for 15-ish minutes at 375 degrees F. Check on golden brown status.

As I make mine a little larger (closer to the 2 inch range), I reduce the heat after 15ish minutes to about 300 and just keep en eye on them. The idea is that they will need to cook through (get the sausage in the middle of the balls) but I don't want to burn the crap out of them.

I made two batches of this last night, one original bacon salt, garlic powder, and some red pepper, the other just hickory bacon salt. Brought some in to work and the heathens seem to like them. I figured one flavor or the other would be a clear winner but I've found that there is about a 50/50 split between the original being the favorite and the hickory. Either way, I'm going to consider this a win.

The bacon flavor doesn't slap you upside the face, but it subtle and it's there. This combination would probably go well as a side item for some Bacon Thunder. Maybe squish the balls to more of a cracker like shape (1/4 to 1/2 inch thick disks maybe) and then spread some Bacon Thunder on it........