Food & Wine

Sausage Hors d'Oeuvres

The cover of the Tri-City Herald's Food & Wine section June 24 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

These easy, oddly addictive hors d'oeuvres from Trisha Yearwood's cookbook, Georgia Cooking in an Oklahoma Kitchen, can be cooked, then frozen for later use. Yearwood prefers Jimmy Dean's sage sausage.

Sausage Hors d'Oeuvres

Start to finish: 30 minutes

Makes 50 hors d'oeuvres


1 pound spicy pork sausage meat

10 ounces cheddar cheese, grated

3 cups baking mix, such as Bisquick

Salt and ground black pepper, to taste


Preheat oven to 375 degrees.

In a stand mixer fitted with the paddle attachment, combine the sausage, cheese and baking mix. Beat at low speed until blended. Season with salt and pepper.

Shape the mixture into 1-inch balls and arrange them 1 inch apart on a dry baking sheet. Bake for 20 minutes, or until browned. Drain on paper towels, then serve hot or at room temperature.

Recipe from: Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen," Clarkson Potter, 2008.