sausageballsSeptember is the beginning of football season. Growing up in Kentucky, football was a secondary sport to basketball. In my high school experience the boys who didn’t excel at basketball played football. My football experience was more about being in marching band than watching the game. In college, I attended Western Kentucky University when Jack Harbaugh was coach. They won some pretty big games while I was there, but I had no idea his son ended up saving the program.

After WKU days, I moved to Tennessee where they eat, sleep, and drink football. High school football in Tennessee is as serious as high school basketball is in Kentucky. A few years ago at work I joined my coworkers fantasy football league. It started out as peer pressure. Now, I actually enjoy it. My team is the Little Giants named after the 1994 classic movie. They are the underdogs who don’t have to chance to win, but do. That’s my team. Ok, maybe minus Aaron Rogers and Randall Cobb.

There are many things I still don’t understand about football. I am honestly ok with that. The things I do enjoy about football is the community that happens with being outside in the fall and tailgating. The idea of getting together with friends and strangers to celebrate your team on to victory.

This recipe started out as a take to church breakfast potluck and has morphed into one of my favorite football tailgating snacks. This recipe is abbreviated from a recipe from Betty Crocker.

Ingredients

1 1/2 cup Bisquick Gluten Free Mix

16 oz Jimmy Dean Maple Sausage

1 1/2 cups shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/8 teaspoon cayenne pepper

1/2 cup milk

Barbecue sauce or chili sauce, if desired

Directions

  • 1 Heat oven to 350ºF. Spray 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, mix all ingredients. Add additional 1-2 Tablespoons Gluten Free Bisquick if needed. Shape mixture into 1-inch balls. Place on lined with aluminum foil cookie sheet
  • 3 Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping.
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