wrote in rec.food.cooking:

> On Saturday, January 2, 2016 at 8:58:55 AM UTC-8, Janet B wrote:
> > On Sat, 2 Jan 2016 10:46:30 -0500, Nancy Young
> > > wrote:
> >
> > > On 1/2/2016 2:55 AM, Sqwertz wrote:
> > >> On Fri, 01 Jan 2016 23:01:27 -0700, Janet B wrote:
> > > >
> > >>> Sausage and cheese balls by Dora copied from this group:
> > >>> Sausage Cheese Balls
> > > > > >
> > >>>> 1 lb. ground sausage
> > >>>> 16 oz. shredded sharp Cheddar cheese
> > >>>> 3 cups all purpose baking mix
> > > >
> > >> Heh. I just made these yesterday as part of the New Years Eve
> > >> munchies. They're the turd-looking things between the lobster
> > claw, >> the chicken wings, and the pao de quiejo:
> > > >
> > >>
> > https://www.flickr.com/photos/sqwert...hotostream/lig
> > htbox/
> > > >
> > >> Even with only three ingredients (I also add minced onion and a
> > little >> milk), they are bitch to get all mixed together
> > thoroughly.
> > > >
> > >
> > > I made them once, just to see what they were. People mention them
> > > all the time. Okay, I would never try those again if I didn't
> > > have my (sound of angels singing) stand mixer.
> > >
> > > Your munchies look really good. I love appetizers of all kinds.
> > >
> > > Except the dreaded grape jelly meatballs.
> > >
> > > But a crockpot with good little meatballs, those would be an easy
> > > appetizer for Melba.
> > >
> >
> > the first thing that I do when making the sausage cheese balls is to
> > mix the shredded cheese with the baking mix. that keeps the cheese
> > from clumping,
>
> I was told the sausage-cheese balls were a favorite Southern dish,
> best served with Jezebel sauce (apple jelly and pineapple preserves
> mixed fifty-fifty, with prepared horseradish and Creole mustard added,
> along with a little hot sauce, to Jezebel it up).

Uh, maybe someplace in the south but no place I have lived would use
that sauce.



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