Louisiana Cheese And Sausage Balls

• 1 pound spicy pork sausage (I like andouille or hot Italian), casings removed
• 1 pound sharp or extra-sharp cheddar, grated
• 3 cups organic pancake mix (I use Whole Foods' buttermilk pancake mix)
• 1/2 cup buttermilk
• cayenne for sprinkling

1. In a 10" skillet, lightly brown the sausage to release some of the grease, crumbling the meat as you go. Drain on paper towels if necessary.rnPreheat the oven to 375.
2. In a large bowl, mix together the browned sausage, grated cheese, and baking mix. By the 1/8 c, add buttermilk until the mix comes together. You don't want this to be wet, but you do want to be able to roll the mix into balls.rnUsing a spoon and your hands, make walnut-size balls and place on a greased baking sheet. Sprinkle with cayenne. Cook until brown (about 15 mins), cool and serve or store.
3. Note: In the picture are cheese-and-saus balls made with three different kinds of sausage, hence the variation in color. It's fun to make a mix!

pork sausage, cheddar, pancake mix, buttermilk, cayenne for

Taken from food52.com/recipes/15248-louisiana-cheese-and-sausage-balls (may not work)