 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Biscuit Sausage Balls ~ 6 oz bulk pork sausage ½ recipe buttermilk biscuit dough about 1 tbsp Dijon-style mustard egg wash made by beating 1 egg with 1 tsp water 1 tbsp caraway seeds 1. In a skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is no longer pink, transfer it with a slotted spoon to a bowl, and let cool. 2. Roll out the dough slightly less than 1/8-inch thick on a lightly floured surface and with a 2½ inch round cutter dipped in flour cut out as many rounds as possible, reserving the scraps, covered. 3. Put 1/8 tsp of the mustard in the center of each round and top with a ball of sausage about the size of a cherry. Wrap the dough around the sausage and seal the edges, overlapping them, with some egg wash. Gather the reserved scraps, reroll the dough, and make more sausage balls in the same manner. The biscuit sausage balls may be prepared up to 1 week in advance and kept wrapped well and frozen. 4. Arrange the sausage balls seam side down on an ungreased baking sheet, brush them with the remaining egg wash, and sprinkle each ball with about 1/8 teaspoon of the caraway seeds. Bake the sausage balls in a preheated 425 degree F. oven for 15 to 20 minutes, or until they are golden. About 24 hors d'oeuvres High Altitude Unlike cakes and breads, biscuits should require no adjustment of the leavening. |
 | |  | |  |