Every day is a GREAT day for barbecue, and these sausage balls do not take long to cook.
Ingredients
1 lb. breakfast deer sausage
2 c Bisquick or pancake mix
16 oz. shredded cheese
Barbecue dry rub of your choice
Directions
1. Add
everything to a mixing bowl and do your absolute darndest in making all of the
ingredients play together.
2. If
you have not done so, light your grill to 350 degrees: The cook itself will not take long but it needs
high heat.
3. Form
the sausage balls about 1 inch and place them on a wire rack. I ended up with
fifteen but there is no approximate number to end with as long as your
guests/friends/family can enjoy the snacks.
4. Take
the wire tray to the grill and cook them for 10-15 minutes. Reminder: Check on the balls after ten minutes and for
an even color, turn them with tongs. Deer cooks a lot faster than beef or pork,
so pay attention and do not walk away from this cook.
5. Venison
is done at 135 degrees – no one wants dry sausage, and the cheese helps add
both flavor and fat to this snack.
Pull them off the grill and serve immediately!
During my own off-season, I made sandwiches, snack foods, and even revised sauces and the Big VI dry rub that at one point last year was relegated to only pork butts and shoulders. As 2021 carries on, it is critical that the same support that came with the movement continues and is elevated to a higher plane. Check out this one and tell everyone that every day is a GREAT day for Dub Shack BBQ!
Still in offseason mode thanks to the snow: Deer sausage balls. Ridiculously simple recipe, it'll post to blog soon. #DubShackBBQ🏚 #everydayisaGREATdayforbbq #pitmasterlife #igotthesauces #offseason #sides #Snowmageddon2021 pic.twitter.com/6UhCQjcT7W
— A. Cedric Armstrong (@cedteaches) February 18, 2021
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