SAUSAGE CHEDDAR BALLS WITH BEET KETCHUP
¾ pound Pork Sausage (mild or hot)
In a bowl, cut butter into flour and salt. Add sausage and incorporate well.
Add cheeses and incorporate well. Portion mixture with a ¾ ounce scoop and
place ball on a sheet tray. Bake in 350 degree oven for about 15-20 minutes.
Makes 35 sausage balls
1 ½ pounds Roasted Beets (red & gold), see recipe
Combine all ingredients in a sauce pot and simmer for one hour or until beets can be pureed
in a food mill. Remove from heat and allow to cool slightly. Process through a food mill. Allow
to sit in the refrigerator overnight. Process mixture in a blender in small batches. Force
resulting puree through a very fine hole strainer.
Yield - 1 quart
3 pounds Beets, red & golden
Place beets on a sheet tray, add water and sprinkle with salt.
Cover tray with foil and roast in 350 degree oven for 1 -1 ½ hours (skin should slip off).
Remove from oven and immerse in cold water. Peel and in half from north pole to south pole
and then slice into half moons about ¼ inch thick.
Yield – 1 ½ pounds
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
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